Found on Cooks.com
My mom was in town and we headed out to a local farmers market where they had fresh peach preserves that whispered my name with promises of sweetly topped hot toast, perfectly paired peanut butter and jelly and when we found this recipe, ironically calling for peach preserves, we knew it had to be tried. The topping was some of the best I’ve tried, resembling the taste and texture of sugar cookies. Seriously, you can’t go wrong with that!
- 4 Tablespoons unsalted butter
- 6-7 large nectarines, cut into bite-size pieces
- 2/3 cups peach preserves
- 4 teaspoons vanilla extract
- 2 pints raspberries
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cups milk
- 2 tablespoon brown sugar
- Whipped cream for serving (optional)
1. Preheat oven to 400 degrees. In a small saucepan, melt the butter over low heat.
2. In a 9×13 inch baking dish, toss the nectarines with the peach preserves and 2 teaspoons of the vanilla. Fold in the raspberries.
3. In a medium bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of the mixture and pour in the milk, melted butter, and the remaining 2 teaspoons vanilla. Stir with a fork until thick batter forms.
4. Using a tablespoon, drop the batter over the fruit. Sprinkle the brown sugar on top and bake for 25 to 30 minutes, or until the topping is golden brown. Serve warm or at room temperature with whipped cream.