by Jim Eaton

6 cups strawberries quartered
4 nectarines ¼ inch slice
1 tablespoon unbleached white flour
1½ tablespoons balsamic vinegar
2 tablespoons finely minced mint
1 teaspoon cinnamon
2 teaspoons vanilla

Mix and rest for 15 minutes while you make the topping.

1 ½ sticks of unsalted butter in ½ tablespoon chunks
1 cup unbleached white flour
1 cup instant oatmeal
½ cup packed brown sugar
1/8 teaspoon salt

Mix the butter and flour with your hands until combined. Mix in the sugar and salt until all the granules are absorbed into the dough. Add the oatmeal and mix to combine. Do not over mix the dough; it will form a solid ball.

To assemble the cobbler:
Pour the filling into a 9 inch round baking dish in an even layer leaving ½ inch for the topping – you may extra filling (note: the extra filling is very good over ice cream or as a fruit salad.). Make sure to include any juice that collects in the bowl. Crumble the topping over the filling with a slight mound in the middle of the dish – the fruit will settle during baking.
Place the cobbler on a cookie tray to bake.

Bake in a preheated 375 degree oven for 30 - 40 minutes or golden brown.