3½ pounds nectarines, rinsed, halved, pitted, each half sliced into quarters (8 cups)
1 cup pitted, sweet cherries
3 tablespoons cornstarch
⅓ cup light brown sugar (taste the nectarines; add 1 or 2 tablespoons of brown sugar if you prefer a sweeter filling)
pinch of salt
1 tablespoon orange juice
1 tablespoon orange zest
2 cups all-purpose flour
2 teaspoons baking powder
⅓ cup sugar
½ cup cold butter, cut into pieces
1 cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 tablespoon heavy cream, to brush over biscuit topping
½ cup blanched almonds, lightly toasted
Preheat the oven to 375 degrees F.
In a large bowl, toss the nectarines and cherries with the cornstarch, brown sugar, salt, orange juice, and orange zest. Place the fruit mixture in a 10” cast-iron skillet. Set aside.
In a large bowl, whisk together flour, baking powder and sugar. Use a bench scraper to cut in the butter pieces until the mixture forms crumbs (about the size of a pea). In a small bowl, combine the heavy cream, vanilla, and almond extracts. Gradually add the cream mixture to the flour/butter mixture, gently stirring with a rubber spatula, just until evenly combined. Using a large spoon or a cookie scoop, place dollops of the dough over the fruit. Brush the biscuit topping with 1 tablespoon of heavy cream. Sprinkle with the toasted almonds. Bake in the preheated 375 degree oven for about 45-50 minutes, until the cobbler is golden brown and the fruit bubbles.