I dream about mornings like today–not hot, but still summer. A day I don’t have to shut the blinds and keep the oven off. Kids shuttled and no other commitments. Just me and my coffee, baking.
I’ve been riffing on nectarine cobbler since Gourmet magazine published a couple versions in 1992 and 1994. I usually make one in the summer, but some years I don’t get the proportions right, or I forget to take a photo. This morning it all came together.
Not too sweet is key to a great cobbler, or any fruit dessert. Start with fresh, tasty fruit, then enhance it, don’t kill it. That is why I don’t sweeten either the biscuit or the dollop of cream for the top.
Nectarine Blueberry Cobbler
- 2 nectarines sliced
- 2 cups blueberries
- 1/3 cup granulated sugar
- 1 tsp cornstarch
- 1 tbsp lemon juice freshly squeezed
- 1/4 cup flour (I used whole grain spelt)
- 1/4 cup almond flour
- 2 tbsp sugar brown or white granulated
- 1/2 tsp baking powder
- 1 pinch salt (1/16 teaspoon or so, very little)
- 2 tbsp unsalted butter very cold and cut into small pieces
- 3 tbsp buttermilk (or milk or cream)
- crème fraîche, whipped cream, or thick yogurt a dollop for each serving
Preheat oven to 400° F and butter a baking dish, something about 8x8 inches, or similar size.
Put the nectarine slices and blueberries in a bowl and gently toss with the sugar, cornstarch and lemon juice. Transfer the fruit into the buttered baking dish.
In a medium sized bowl, whisk to mix the flour, almond flour, sugar, baking powder, and salt. Sprinkle in the butter pieces and use a pastry blender to cut it into the flour--keep going until the lumps of butter are about pea sized. Drizzle in the buttermilk (or milk or cream) and mix with a fork to just combine. Drop in small mounds on top of the fruit.
Bake for 20 - 25 minutes, until biscuits begin to brown.
Recipe Notes / Tips
- Instead of the sugar in the cobbler topping, substitute 2 tablespoons almond paste.