Nectarine Bottom Crust Cobbler
|Nectarines/4 large||6 Medium (Ripe)|
|Sugar substitute/3 tablespoons granulated fructose||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Granulated fructose||3 Teaspoon|
|Baking powder||1 Teaspoon|
|Low fat milk||3⁄4 Cup (12 tbs)|
|Coarsely chopped walnuts||2 Tablespoon|
|Cinnamon sugar||1 Teaspoon|
Preheat oven to 375Â°.
Leaving skin on, slice nectarines and place into a saucepan.
Sprinkle on sugar substitute and add water.
Bring to a boil and cook until slightly soft but not mushy.
Measure 2 cups of nectarines with very little juice.
Melt margarine or butter.
Pour into a 9 x 9 x 2-inch ovenproof clear glass baking dish.
In a bowl, whisk together flour, fructose, and baking powder.
Add milk and mix together by hand.
Spoon over melted butter by the tablespoonful.
Sprinkle chopped walnuts over each spoonful of dough.
Spoon cooked nectarines over dough.
Make cinnamon sugar by mixing ground cinnamon and granulated fructose or sugar substitute of your choice (other than aspartame).
Mix to suit your taste.
Sprinkle 1 teaspoon over nectarines.
Bake for 45 minutes or more.
To test for doneness, remove from oven and lift a portion of the cobbler with a spatula or large spoon to see if the bottom is brown.
The crust should be brown and crispy, but be careful not to burn it.