Stone-Fruit Cobbler
Notes
Filling:
2.5 lbs. fresh nectarines, peaches, plums, apricots or cherries, pitted and sliced
1/2 tsp. almond extract
1 tsp. nutmeg
1/2 cup Grand Marnier (or use Brandy, Bourbon or Cointreau)
1/2 cup light brown sugar, packed (might need to add more or less depending on sweetness of fruit)
1/4 cup all-purpose flour
Topping:
3/4 cup all-purpose flour
1/2 tsp. sea salt
1/2 cup light brown sugar
1 cup rolled oats
6 Tbsp. cold butter, cut into tablespoons
Mix all the filling ingredients together in a large bowl and set aside for about an hour. This gives time for the mix to develop a nice juicy syrup, so don't skimp on the time.
For the filling: mix all the topping ingredients except for the butter. Cut the butter pieces into the topping mixture until the mix resembles large coarse crumbs.
Preheat oven to 375 F.
Lightly butter a 8" x 8" casserole dish. Pour in the filling and then top with topping. Spread evenly across the top.
Bake uncovered until golden brown 45-55 minutes.
