Peaches, nectarines, and apricots, oh my!

Fresh Southern Peach Cobbler

https://www.allrecipes.com/recipe/51535/fresh-southern-peach-cobbler/

Ingredients

• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

Mix Together:

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in a preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from the oven, and drop spoonfuls of topping over them. Sprinkle the entire cobbler with the sugar and cinnamon mixture. Bake until the topping is golden, about 30 minutes.

Nectarine Cobbler

https://www.foodnetwork.com/recipes/nectarine-cobbler-recipe-1970990

Ingredients

Filling:

• 4 cups sliced nectarines
• 1/2 cup cold water
• 1/3 cup unpacked light brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter

Topping:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 4 tablespoons (1/2 stick) unsalted butter, softened

Garnish:

• Cinnamon sugar for sprinkling

Instructions

1. Preheat the oven to 350 degrees.
2. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth.
3. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle it with cinnamon sugar. Bake 30-40 minutes or until the topping is lightly golden and a cake tester inserted into the center of topping comes out clean.

Fresh Apricot Cobbler

https://www.allrecipes.com/recipe/233090/fresh-apricot-cobbler/

Ingredients

• 1 cup Water, municipal
• ¾ cup Sugars, granulated 
• 1 tablespoon Cornstarch
• ¼ teaspoon Spices, cinnamon, ground
• ⅛ teaspoon Spices, nutmeg, ground
• 6 cups Apricots, raw
• 1 tablespoon butter, with salt

Topping:

• 2 cups Wheat flour, white, all-purpose, enriched, bleached
• ¼ cup Sugars, granulated 
• 1 tablespoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
• 1 teaspoon Salt, table
• 7 tablespoons butter, with salt
• 2 tablespoons Sugars, granulated 
• 1 ½ cups Milk, reduced fat, fluid, 2% milkfat, with added vitamin A

Instructions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minute. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9×13-inch baking dish.
3. Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle the remaining 2 tablespoons sugar over the topping.
4. Bake in the preheated oven until golden brown, 30 to 35 minutes.