#3227 - Cinnamon Nectarine Cobbler

(by Shirley McNevich)

4 cups nectarine slices
1/2 cup water
1/3 cup Domino's dark brown sugar (packed)
1 TBSP cornstarch
1 TBSP butter
Topping: 1 cup flour; 1/2 cup white sugar; 1 1/2 tsp. baking powder; 1/2 cup milk; 1/2 stick softened butter
cinnamon sugar for sprinkling

Topping: in a bowl add flour, white sugar and baking powder--stir well. Add milk and 1/2 stick softened butter--beat with a spoon until mixed and smooth, then set aside. Batter: in a saucepan over medium heat add nectarine slices, water, brown sugar, cornstarch and 1 TBSP butter--cook/stir 8-10 minutes or until thick and bubbling. Pour the batter into a greased 9 x 13 glass baking dish. Spread the topping mixture evenly over the top (use the back of a spoon for spreading). Sprinkle cinnamon sugar all over the top. Bake at 350 degrees for 35-40 minutes--test with a toothpick for doneness. If serving warm, let it sit for a few minutes before cutting. If serving cold, cool to room temperature, then refrigerate until cold.

#271 - Easy Cobbler

(by Shirley McNevich)

1/4 cup Parkay margarine (softened)
4 cups peaches, nectarines or apples (peeled and sliced)
1/2 cup white sugar
1 TBSP + 2/3 cup Bisquick
1/2 tsp. ground cinnamon
2 TBSP firmly packed Domino's dark brown sugar
2 TBSP milk

In a 2 qt. baking dish sprayed with Pam, add fruit, then sprinkle white sugar, 1 TBSP Bisquick and cinnamon over the top of the fruit. In a medium bowl, mix 2/3 cup Bisquick with brown sugar, then stir in the Parkay (mix as you would mix pie dough)--mix until crumbly and the crumbs are the size of a pea. Stir in the milk until batter is moistened. Drop the batter by spoonsful over the top of the fruit. Bake at 400 degrees for 30 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before serving.