Mini Cast Iron Brown Butter Nectarine Cobbler
When I think fruit cobbler I usually think of Autumn. However when so many fresh fruits are available in spring and summer a cobbler also makes a perfect summer evening dessert. This brown butter nectarine cobbler is built off of some of my favorite cobbler recipes, and served in individual cast iron dishes.
Of course, you can’t really have cobbler without some ice cream. Well, Madagascan Vanilla Gelato in my case. If you are lucky enough to live near a gelateria then I highly recommend picking up a simple vanilla as the flavors pair wonderfully with the brown butter and nectarines.
I like to make this recipe in a little personal cast iron dish. This one featured is about 5 inches (12 centimeters) and is supposed to be used for tapas. In fact I’ve used it for recipes like my GAMBAS AL AJILLO (SPANISH GARLIC SHRIMP) and CARAMELIZED ONION MEATBALLS IN MUSHROOM SAUCE. The method here is unique to brown butter cobblers, so listen up. Turn your oven to 175 Celsius (350 Fahrenheit) and put 1 tbsp (15-20 grams) of butter right into the dish. For this recipe you will need about 6 of these little cast irons. I can’t remember where I got mine from, but you can find something similar on Amazon. Of course, they are quite expensive so you can just make this entire recipe in a standard 9×13 baking dish.
For the fruit portion of this recipe you will need 3-4 very ripe nectarines. Just cut into slices to prepare them. I leave the skin on but you could peel it if you want. In a pan add a cup of water and half a cup of sugar and bring to a boil. Add in the nectarine slices and lower to a simmer. Let cook until the liquid begins to get syrupy and thick. Turn off the heat.
In a large bowl whisk together 200 grams of flour, 10 grams of baking powder, 300 grams of sugar, 125 ml heavy cream, 125 ml water. You’ll end up with a cake batter like slurry as seen in the picture above. You do not need to sift the ingredients if you whisk the dry ingredients separately first.
Remove the cast iron dishes from the oven. By now you should see that the milk solids in the butter have browned and the butter is extremely hot. Just pour about half a cup (125 ml of the batter) directly into the hot butter. You will hear it sizzle and sputter as the butter fries the wet cake batter.
Spoon over the nectarines with the syrup directly into the cake batter. DO NOT STIR. The cake will envelop the fruit giving you that traditional cobbler appearance, but if you mix everything together it will not come out right.
If there is any syrup left in the pan you can spoon it directly over the fruits in the dish.
Place the dishes back in the oven and bake for about 25 minutes, or until the top is shiny and golden.
After I take the brown butter nectarine cobber from the oven I give it a dusting of cinnamon sugar (optional) and let it rest for a few minutes. Finally I add a good scoop of great ice cream or gelato to the top and serve hot. Don’t forget to warn your guests that the dish is hot (so then they’ll be sure to touch it).
Brown Butter Nectarine Cobbler
- 6 Individual mini cast iron pans (or a standard 9×13 baking dish)
- 120 grams Butter
- 200 grams Flour AP
- 300 grams Sugar granulated
- 10 grams Baking Powder
- 125 ml Heavy Cream aka double cream or whipping cream
- 125 ml Water
- 3 Nectarines large
- 100 grams Sugar granulated or powdered
- 250 ml Water
- 1 tbsp Cinnamon Sugar optional
- Gelato or ice cream. For serving
- Preheat your oven to 175 Celsius or 350 Fahrenheit.
- If making the nectarine cobblers personal size then divide the butter into six portions, place in the pans, and place into the oven to brown. If using a standard 9×13 baking dish then just place the butter in the dish and place into the oven.
- Slice the nectarines (leave skin on or take off, up to you). In a pan bring 250 ml (1 cup) of water and 125 grams sugar (I prefer powdered here, but granulated works fine) to a boil. Add the nectarine slices and reduce to a simmer. Let cook for 5 minutes.
- While the nectarines are simmering whisk together in a bowl the flour, sugar, baking powder, heavy cream, water until you get a slurry consistency.
- Remove the pans from the oven with the now browned butter and pour in the batter until about halfway. Spoon over the peaches and syrup right over the top. DO NOT MIX.
- Place the unbaked nectarine cobblers into the oven and bake for 25 minutes, or until the top is golden. Remove and let rest for a few minutes, dust with cinnamon sugar, and add ice cream or gelato to serve.