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.
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 all-purpose or whole grain like spelt
- 1/4 cup almond flour or any flour if you don't have nut flour
- 2 tbsp sugar or almond paste 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.