Buckle Up
Nectarines and blueberries shine in this simple dessert with a batter that “buckles” to cover the fruit. Serve slightly warm with ice cream.
Ingredients:
4 tablespoons unsalted butter, melted, browned and cooled a bit
2 cups nectarines, pitted, and cut into slices
1 cup blueberries
3/4 cup all-purpose flour
2/3 cup sugar (plus a little extra for topping)
pinch of salt
large pinch of ground cinnamon
large pinch of ground nutmeg
2 teaspoons baking powder
1 cup buttermilk
splash of dark rum or vanilla extract
zest of one lemon
Equipment:
8X8“ or 9X9“ square baking dish— the size of the dish is important to this recipe
Method:
- Preheat your oven to 375F.
- Pour 1 tablespoon of the melted butter in the baking dish and tilt it to coat the entire bottom.
- Set the fruit in the baking dish, on top of the melted butter. Make sure the fruit covers one single layer, with no fruit stacked on top of each other. Set aside.
- In a large bowl, whisk together: flour, sugar, salt, cinnamon, nutmeg, and baking powder.
- Add the buttermilk, rum (or vanilla extract), lemon zest and the remaining 3 tablespoons of melted butter. Whisk until well combined.
- Pour your batter into the baking dish, over the fruit. Sprinkle extra sugar on the top of the batter.
- Bake at 375F for 20 minutes, then turn oven down to 350F and continue to bake for another 20-30 minutes, until the top is puffed up over the fruit, is uniformly golden brown, and completely set.
- Best served slightly warm, with excellent ice cream.