Nectarine Cobbler

Method

1. 1
   Peel and chop the nectarines into 1-2 inch slices.
2. 2
   Mix the nectarines with brown sugar, 20g of the white sugar, cornflour, lemon juice, vanilla, cinnamon, and mixed spice. Place into a 12-inch round pie tray and bake for 15 minutes at 170°C.
3. 3
   To make the buttermilk topping, sift together the flour, baking powder, and bicarbonate of soda into a bowl. Add the remaining 100g white sugar.
4. 4
   Rub in the cold butter until the mixture resembles a fine, sandy texture.
5. 5
   Pour in the buttermilk slowly until combined into a slightly sticky but firm pastry.
6. 6
   Take handfuls of the biscuit batter and place in segments on top of the slightly baked nectarines. Flatten and try to cover as much of the filling as possible.
7. 7
   Brush with a beaten egg and sprinkle with granulated or demerara sugar.
8. 8
   Bake for a further 35-45 minutes until the biscuit topping is golden.
9. 9
   Serve hot with vanilla ice cream.