Nectarine-Blueberry Cobbler
Servings 5 - 6
Equipment
- 9-inch Baking Dish
- Wire Cooling Rack
Ingredients
Fruit Filling:
- 4 cups fresh nectarines peeled and chopped (1- to 1½-inch chunks) (about 6)
- 1 cup fresh blueberries
- 2-3 tbsp brown sugar packed, to taste, depending on sweetness of the fruit
- ½ tbsp cornstarch
- ½ tbsp fresh lemon juice
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- Pinch of salt
Cobbler Topping:
- 1 cup flour
- ¼ cup white sugar
- ¾ tsp baking powder
- ¼ tsp salt
- ⅛ tsp baking soda
- ¼ cup 4 tbsp unsalted butter, cold and cubed
- ¼ cup buttermilk cold
- 1 small egg beaten with ½ tbsp milk well-beaten (for egg wash)
- 1 tbsp PLUS ¼ tsp ground cinnamon well mixed (cinnamon/sugar sprinkling on top)
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9-inch baking pan with cooking spray.
- Make the filling by mixing the nectarine, blueberries, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl until well-combined, then pour evenly into the baking pan.
- Par-bake the fruit for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
- Meanwhile, make the cobbler topping by whisking the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the buttermilk, and gently mix until evenly combined. The dough should be slightly sticky once completely combined, but if it’s too dry, add ½ tablespoon more of buttermilk.
- Assemble the cobbler by taking small handfuls of dough and gently flattening it into patties using your hands. Place the dough over the warm nectarine-blueberry filling. Side Note: There’s no special trick to this—flatten the dough in sections and cover most of the fruit.
- Finish preparing the cobbler by brushing the top of the biscuit dough with the egg wash, then sprinkle the cinnamon-sugar mixture evenly over the dough. Side Note: I recommend not skipping this step, as it creates an extra-flavorful & crisp cobbler topping.
- Bake the cobbler for 40–45 minutes, or until the cobbler topping is golden brown and the nectarine-blueberry filling is bubbling around the edges. Side Note: To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
- Remove cobbler from the oven, and set the pan on a wire cooling rack to cool.
- Serve warm or at room temperature with ice cream or whipped cream, if desired.
- Store, covered tightly, in the refrigerator for up to 5 days.