Bubbly Nectarine Cobbler with Amoretti Crumb Topping


8 large, ripe but firm nectarines (sniff each for vibrant & fruity scent)

2 TBS Peach Schnapps or Peach Brandy (Jack Daniels may be used as substitute)

1 tsp. good Vanilla

1 tsp. ground cinnamon

1 cup + ¼ cup of flour

1 tsp. Kosher Salt

½ cup white sugar

½ cup brown sugar

1 cup crushed Amoretti Cookies

1 ½ sticks ice cold salted butter cut into small pea sized cubes + 1-2 TBS extra for buttering your baking dish


Wash, dry and slice the nectarines & place in a large, nonreactive bowl (glass or porcelain just not metal). I like the skins left on unless you are using fuzzy peaches in which case I would plunge the peaches into boiling water for 90 seconds, remove, drain & peel. This process will loosen the skins so they practically slide off. Toss the nectarines with liqueur, vanilla, cinnamon, salt, & the ¼ cup of flour. The flour will help thicken the juices & the salt brings out the flavors without being at all overwhelming. Butter a large baking dish (bottoms & sides).


In a separate bowl, combine the remaining 1 cup flour, white sugar, brown sugar and ice cold butter. I find cutting the butter into pea sized pieces then keeping them chilled works very well. The idea in any pastry or crumb topping is to keep the butter from becoming warm from the touch of your hands or the heat generated in a Cuisinart or mixer. This keeps pastry flaky and light or in this case, allows the crumbs to crisp and brown as it distributes itself during baking. You may combine the crumb topping with a pastry cutter or, 2 long tined forks or, using the pulsing motion in a Cuisinart making certain not to overwork/over heat the mixture. Combine well into pea size crumbs. By hand, stir in the crushed Amoretti Cookies just until combined.


Pour the nectarine mixture into your baking dish & sprinkle the crumb topping loosely & liberally over the top. Do not pack or press the crumbs down as this will occur naturally as it bakes & the butter melts. Place your baking dish on a foil lined cookie sheet to ensure easy clean up in the case of your cobbler bubbling over a bit. Bake in a 375 oven for 50-60 minutes watching for that perfect bubbling of the juices through the golden brown crumb topping. Remove from the oven & allow to cool for 15 minutes. Serve with an excellent scoop of vanilla ice cream, a drizzle of Pigtale Twist Buttery Caramel Sauce and a bright green sprig of fresh mint!  Not bad with a Pigtale Caramelti!!!


~   Bon Appetite   ~