I dont like pie. I know, I know- everyone fucking loves pie, I hear about it all the time. Pie this and pie that and “oh its so good” and “you dont know what you’re missing” and “you’re the devil” and “its really in right now” and blah blah blah. But I dont- and do you know why? Because I still have all my teeth. Pie is old people food. Dont get me wrong, at 70, Im sure Ill adore pie- hell, Im sure Ill eat it for every damn meal and enjoy each soggy bite- but until then, no thanks. But cobbler, (which is kind of the cousin of pie) is a different story. Im a fan. Admittedly, my tastes dont always make a whole hell of a lot of sense, but there it is. Im complicated- dont judge.

Nectarine Cobbler Cake - does that not sound delicious? Perfect right? I love cobbler, but more often than not I wish it had a bit more density to it. I mean, really, cobblers are kind of a mess- all fruity and gushy. They rarely actually look like an intentional dessert, let alone a handsome one- they’re just too juicy in most cases (not that juicy is bad, it just appears disorderly no matter how you plate it). So this “Cobbler Cake” thing truly is genius- fruity & moist without being untidy. Sits on the plate (& in the belly) real pretty like. 

3 cups (about 1 pound) nectarines cut in 1/2 inch slices

3/4 cup sugar

1 tsp lemon juice

4 Tbsp Earth Balance margarine or butter

3/4 cup flour

1 1/2 tsp baking powder

1/8 tsp salt

3/4 cup “buttermilk” (add 1 1/2 Tbsp of lemon juice to 3/4 cup soy milk and allow to sit for 5 minutes)

1/4 tsp grated nutmeg

2 Tbsp demerara or turbinado sugar

1. Oven @ 350. In saucepan over medium heat, combine the fruit slices, 1/4 cup sugar & lemon juice. Stir constantly while bringing the mixture to a simmer, then take the pan off the heat & set aside.

2. In small saucepan over medium heat, melt the butter & cook, swirling pan occasionally until the butter smells nutty, turns golden & dark brown flecks begin to appear (2-3 minutes). Pour brown butter into an 8x8 inch baking dish.

3. In a mixing bowl, combine: flour, remaining 1/2 cup sugar, baking powder & salt. Pour “buttermilk” into dry ingredients and mix until dry ingredients are moistened. Gently pour the batter on top of the brown butter using a spatula to even it out. Be careful not to mix the batter into the butter. Scatter the nectarine slices and their juices on top of the batter without stirring. Sprinkle nutmeg & demerara sugar on top. Place in oven and bake until golden brown (50-55 min). Transfer to a rack. Serve warm and ideally with ice cream if you have any on hand.