Cobbler:Nectarine Cobbler with Cinnamon-Swirl Topping

By blum099

Ingredients

• 3 lb/1.4 kg nectarines, pitted and sliced
• 3/4 cup/180 g maple syrup
• 2 tbsp arrowroot starch or cornstarch
• 2 tbsp water
• 2 tsp vanilla extract
• Topping
• 1 cup/130 g whole-wheat pastry flour
• 1/2 cup/60 g unbleached all-purpose flour
• 1/2 cup/80 g cornmeal
• 6 tbsp/75 g granular palm sugar, palm sugar paste, or Sucanat
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup/60 ml canola oil or light olive oil
• 1/2 cup/120 ml nondairy milk
• 1 tsp ground cinnamon

Preparation

Step 1

Preheat the oven to 425°F/220°C/gas 7.
In large saucepan, combine the nectarines and maple syrup. In a cup or small bowl, whisk the arrowroot starch, water, and vanilla together to form a slurry. Stir into the nectarine mixture. Bring the mixture to a boil over medium-high heat, then cook, stirring constantly, for about 3 minutes, until it begins to thicken. Transfer to an ungreased 12-by-8-in/30.5-by-20-cm glass or ceramic baking dish.
To make the topping: In a large bowl, combine the flours, cornmeal, 2 tbsp of the sugar, and the baking powder, baking soda, and salt and whisk until well mixed. In a cup or small bowl, whisk the oil and nondairy milk together. Pour into the flour mixture and stir until just combined. Press the mixture together to make a firm dough.
In a small bowl, stir the remaining 4 tbsp/50 g of sugar and the cinnamon together until well mixed.
Transfer the dough to a floured work surface. Shape it into a 10-by-6-in/25-by-15-cm rectangle, gently patting it to an even thickness. Sprinkle the cinnamon-sugar evenly over the dough. Starting at a long edge, roll up the dough to form a long cylinder. Pinch the seam to seal. Place the roll seam-side down and cut it crosswise into 4 even portions, then cut each portion into in 4 slices to make 16 rolls.
Arrange the rolls on top of the nectarine mixture. Bake for 25 minutes, until the rolls are golden brown and cooked through and the juices are bubbling up around them.
Transfer to a wire rack to cool for at least 10 minutes. Serve warm. Stored in the refrigerator, tightly covered, the cobbler will keep for about 1 week.