I have definitely been one of those people who’s ignored the ‘changing of the seasons’ the past few weeks. I am not one of those people who whip out the Halloween decorations Sept. 1 or gets excited when pumpkin-spiced everything hits the shelves. In fact, our spring was so bad here in Venice that I was convinced we would have summer forever through most of the fall. While the weather forecast does predict 80s next week, this week has started to feel… well… fall-ish. Leaves are changing, the wind has picked up, and sweaters are coming out at night. No!

So as I cling to my dreams of endless summer here in SoCal, I’m sharing my dessert of the summer. It’s an adaptation of Pinch of Yum’s Peach Cobbler that includes some nectarines (because why not), adds oats to the topping, and of course, mixes sugar with brown sugar (because brown sugar is so much better for cobblers). 

I made it for 4th of July to mix up the usual red, white, and blue offerings, instead opting to lean into the summer’s best flavors – peaches and nectarines! It was such a hit I’ve made it for friend’s birthdays, family dinners, and dare I say… for my own pregnancy cravings. Have you noticed the slight uptick in sugar-forward recipes coming to SCE?

What I like about this dish is how simple it is. Many of us have flour, oats, and sugar in the cupboard somewhere, waiting for the few times of year we are inspired to bake. And the filling is minimal – fresh fruit being the primary ingredient. 

So next time you are in need of a delicious, crowd-pleasing dessert that does not require the time or effort of most baked goods these days, give this one a try. I like to call it a delicious “dump & stir” dessert that while may require baking, is really just about stirring the ingredients together and dumping in a baking dish.  

INGREDIENTS

For filling – 

3 peaches

3 nectarines

Juice of ½ a lemon

¼ cup granulated sugar

1 tbsp. arrowroot starch

For topping –

1 cup GF baking flour

½ cup GF oats

½ cup sugar

½ cup brown sugar

½ cup salted butter (melted)

1 tbsp. vanilla extract 

1 tbsp. baking powder

1 tbsp. salt

Serving Size: 4-6

INSTRUCTIONS

• Preheat oven to 350F.
• Thinly slice peaches and nectarines (skin on), discarding the pits. Gently combine with sugar, arrowroot starch, and lemon juice. Set aside.
• In a large bowl, combine all the topping ingredients until the topping becomes a crumbly dough texture.
• Layer the filling evenly in a ceramic baking dish, then evenly spread the topping over it.
• Bake for 45 minutes.
  • *Check at 30 mins to make sure topping is not burning, if it starts to brown, cut the baking time by 10 minutes, my current oven is unreliable sometimes!
• Let cool and enjoy!