Watch Brown Sugar Kitchen Owner Tanya Holland Make Peach and Nectarine Cobbler On The Today Show

If there’s one thing I love about summer, it’s getting to enjoy fresh fruit on the daily, especially fresh peaches and nectarines. Every day for the last few weeks I’ve been treating myself to what I hope is a healthy breakfast of steel cut oats, Greek yogurt, honey and a plethora of fresh peaches and nectarines! Since I love fresh peaches and nectarines so much, I was excited to see that this morning on the Today show, Brown Sugar Kitchen executive¬†chef and owner Tanya Holland of nearby Oakland, California was stopping by the famed morning program to show Natalie Morales, Dylan Dreyer, and all of us at home how to make a delicious peach and nectarine cobbler!

 

Brown Sugar Kitchen executive chef and owner Tanya Holland of Oakland, California stopped by the Today show on Monday, August 31, 2015 to show Dylan Dreyer and Natalie Morales how to make a delicious peach and nectarine cobbler. Image courtesy of Facebook.com/BrownSugarKitchen

Brown Sugar Kitchen executive chef and owner Tanya Holland of Oakland, California stopped by the Today show on Monday, August 31, 2015 to show Dylan Dreyer and Natalie Morales how to make a delicious peach and nectarine cobbler. Image courtesy of Facebook.com/BrownSugarKitchen

 

 

To make Brown Sugar Kitchen executive chef and owner, Tanya Holland’s fabulous peach and nectarine cobbler dessert before summer bids us adieu, you’ll need a food processor, fresh peaches, nectarines, cinnamon, nutmeg, cornstarch, sugar, butter, flour, baking powder, salt, and cream. Be sure to watch the video below to learn how to make chef Tanya Holland’s amazing peach and nectarine cobbler for dessert tonight! Don’t forget to head over to Today.com/Food for the recipe.

 

Video: Watch Brown Sugar Kitchen executive chef and owner Tanya Holland show Natalie Morales and Dylan Dreyer how to make a delicious peach and nectarine cobbler on the Monday, August 31, 2015 episode of the Today show. ** If you have any questions or comments about this recipe, the segment or the Today show itself, please contact the Today show directly at Today.com. Thank you!

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