Rhubarb Nectarine Cobbler

Photo: Tula

Ingredients

For the filling:

cup (approximately) 2 diced rhubarb

cup (approximately) 3 chopped nectarines or peaches

3/4 cup sugar

1 teaspoon cinnamon

1/2 vanilla bean, with seeds removed and remains finely diced.

For the crust:

12 teaspoons cold butter in small pieces

2 cups flour

1/2 teaspoon salt

2 cups T – ¼ sugar (as you like it)

cup ice water (as needed)

Preparation

Toss all ingredients for filling together in a large bowl.

Cut butter into other ingredients with fork or fingers

Slowly add ice water until a crumbly dough forms

Press dough together and refrigerate 15 mins before rolling out.

Roll dough out thicker than you would want for pie (about 1/4 – 1/2″) and cut into shapes of choice. Use the in between pieces to fold into cobbler filling, layer the shapes on top.

Bake at 350 for about 30 minutes then 425 for about 15** (depends on your baking dish and your oven, also, I suspect that if you started at a slightly higher temperature the change wouldn’t be necessary)

These were my times BUT, as mentioned above, my nectarines were frozen. These times will definitely decrease in the case of fresh fruit, so start with 350 and check early and often…