Preheat oven to 350 degrees

Prepare the nectarines

• Use only ripened fruit for this dessert
• Cut the nectarine in half lengthwise, Then holding the nectarine with both hands turn each half in opposite directions and pull it apart. Scoop the pit out with a spoon.
• Slice the nectarines in ½ inch slices lengthwise. Leaving skin on is fine.

Macerate the fruit in sugar

• Put the cut nectarine slices in a 10x10 or 9x13 inch glass, ceramic or pottery baking dish. You should not use metal pans for macerating unless it is stainless steel.
• Add the sugar (mixed with corn starch if you are using it) to the baking dish and mix it well with the nectarine slices.
• Set aside for at least a half hour or as long as overnight in the refrigerator. The fruit should be softened by the maceration process before you make the cobbler. How long that takes depends on how ripe the fruit is. Well ripened fruit won't take long to render their juices and soften.

Make the cobbler topping

• Mix together the biscuit mix, melted butter, sugar, milk and spice. Combine well but it is okay to still have lumps in the batter.
• Pour the topping over the nectarines.

Bake

• Bake at 350 degrees for 50 minutes. The crust should be golden brown and the slides should be slightly pulled away from the sides of the baking dish.

Serve warm or cold