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1
Prepare half the Sweet Cream Biscuits recipe on page 34.
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2
Cut out 10 biscuits using a 2 1/2 -inch round cutter, or 14 biscuits with a 2-inch cutter.
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3
A cutter with scalloped edges makes beautiful cobbler biscuits.
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4
Preheat the oven to 400F.
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5
Combine the fruit in a large bowl.
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6
Mix 1/2 cup sugar, flour, and salt together, and stir into the fruit.
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Add the lemon zest and juice, and mix well.
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8
Put the fruit in a gratin dish approximately 9 inches by 12 inches and 2 to 3 inches deep.
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9
Bake the fruit for 8 minutes or until the fruit just softens.
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10
Remove the dish from the oven.
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11
Brush the biscuit tops with the cream and sprinkle lightly with the remaining sugar.
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12
Place the biscuits on the fruit in staggered rows and return the dish to the oven (set the dish on a baking sheet to catch any overflowing juices).
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13
Bake the cobbler for 35 to 45 minutes, until the biscuits are golden and the fruit is bubbling.
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14
Let the cobbler cool awhile and serve warm with vanilla ice cream or lightly whipped cream, if you like.
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15
Use other stone fruit in place of the nectarines; plums will need 1 to 2 tablespoons additional sugar, and the slices should be slightly thinner.
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16
Use all nectarines, or peaches or other stone fruit, if berries are not available.
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17
Instead of cobbler biscuits, bake the fruit with a crisp topping: Mix together 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, and 2/3 cup lightly toasted chopped nuts (walnuts, pecans, or almonds).
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18
Work in 12 tablespoons butter cut into small pieces until the mixture has a crumbly texture.
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19
Cover the fruit in the pan with the crisp topping and bake until the fruit is bubbling thickly and the topping is lightly browned.
