Prep for this recipe is quick, especially since nectarines don't need to be peeled. Unlike with other cobblers I've made, the butter doesn't have to be cut into the dry ingredients. Instead, the butter is browned, poured into the baking pan and topped with a buttermilk batter and a pile of lightly cooked nectarines.
As the cobbler bakes, the batter puffs up around the fruit, getting brown and crisp at the top, but staying soft and cakey underneath. It's hard to say if it beats out my previous favorite nectarine cobbler — they are both so good! — but served warm with a scoop of vanilla ice cream, it is everything I could ask for in a baked summer dessert.
• Get the recipe: Brown Butter Nectarine Cobbler/Cake from the New York Times
Do you have a favorite cobbler recipe?
(Image: Anjali Prasertong)