Nectarine Cobbler

• nectarines↗1kg g

  pitted

• vanilla pod↗1

  split lengthwise

• lemon↗1

  juiced

• light brown sugar↗40g g
• ground cinnamon↗1 tsp tsp
• cornflour1 tbsp tbsp
• scones4

  cut in half

• salted butter↗30g g

  melted

• demerara sugar↗20g g
• whipped cream or vanilla ice cream↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Slice the nectarines into wedges, then place them in a roughly 25 cm square baking dish together with the vanilla pod, lemon juice, light brown sugar, cinnamon and cornflour. Cover with foil and bake for 25‑30 minutes, turning halfway through, until the nectarines become soft.

2. 2

   Remove the foil and arrange the scones on top of the fruit, then drizzle with melted butter and sprinkle with demerara sugar. Return to the oven for another 10‑15 minutes, until the top is golden and crisp. Let cool for 5 minutes, then serve with whipped cream or ice cream.