Deep Dish Nectarine Cobbler

This is not very different from the other cobblers I've already posted, but it was the first time I'd made an all-nectarine dessert in some time. Turns out, much as I love nectarines, I like pies/crumbles/cobblers better if there are some berries in there too. Still, not bad.
Make sure your nectarines are dead ripe, or they won't get soft enough by the time the topping is cooked. And use more nectarines than you think are necessary!

Deep Dish Nectarine Cobbler

1 recipe cobbler batter (using rind of one whole lemon instead of half; ok to substitute light cream for heavy cream)

Filling:
5-7 nectarines, sliced medium-thin (not peeled)
3 tbsp-1/8 cup sugar depending on how ripe they are--taste and check
2 tbsp flour or cornstarch
1 tsp orange blossom water (optional)

Preheat oven to 375 degrees.

Mix filling ingredients in a small baking dish (somewhere in the neighborhood of 6x6, but any shape). Using your fingers, take pinches of batter and cover the top of the fruit; it should be a little over 1/2 inch thick, and there should be almost exactly enough to cover the whole top.

Bake until the top is golden, about 40-45 minutes.

Serves 3-4.