nectarine and blackberry cobbler

I’ve never been a big fan of fruit desserts, but when I saw peach cobbler on Annie’s Eats I knew I had to make it.  I’m pretty certain I’ve never even had peach cobbler, so why I felt so compelled to make this dessert is beyond me.  During my trip to the grocery store to pick up my peaches, I noticed nectarines were way cheaper than peaches, and blackberries were still on sale.  Obviously I changed my game plan and the peach cobbler was turned into a nectarine and blackberry cobbler.


Honestly, this cobbler could be made using any fruit because the star of this dessert is the soft, sweet biscuit topping.  Don’t get me wrong, the nectarine and blackberry combination was great…the two fruits balanced each other being sweet and tart, and the contrast of their colors made it look pretty as well.  However, the fluffy biscuit topping was close-your-eyes-and-say-”mmm” good.  To give the biscuit a little big of spice, I topped it with a cinnamon sugar mixture before putting it into the oven to bake.  Served with some vanilla ice cream warm out of the oven, it was such a sweet and satisfying summer dessert!  I think Marc described it best when he claimed “this dessert is too good to not have seconds.”  

Nectarine and Blackberry Cobbler
adapted from Annie’s Eats


For fruit filling:
3 nectarines, peeled and sliced into wedges
1 cup blackberries, rinsed 
3/4 cup sugar
1 tsp cornstarch
1 tbsp lemon juice (I used fresh squeezed orange juice because I didn’t have a lemon)
Pinch of salt


For biscuit:
1 cup all purpose flour
3 tbsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 tbsp cold unsalted butter, cut into 1/4″ cubes
1/2 cup plain yogurt
5 tbsp unsalted butter, cut into 1″ pieces


Cinnamon sugar:
1 tbsp sugar
1 tsp cinnamon


Directions:


Preheat oven to 425 degrees F.  


To make the filling, combine nectarine slices and blackberries with sugar in medium bowl.  Let it sit for 30 minutes.  After 30 minutes, drain fruit in a colander over a bowl.  Take 1/4 cup of juice from fruit and whisk with cornstarch, lemon juice, and salt.  I didn’t have more than 1/4 cup of juice in this step, so it was sort of a wasted step for me.  Next time, I would just drain the fruit, and add the cornstarch, lemon juice, and salt to all of drained juice.  


Toss fruit with fruit juice mixture, and place into 8×8″ baking dish.  Bake in preheated oven for 10 minutes.  While it is baking, make biscuit topping.  


To make the biscuit topping, combine flour, sugar, baking powder, baking soda, and salt in food processor.  Pulse to combine.  Add cubed butter and pulse 15 times, or until the mixture resembles coarse meal.  In separate bowl, combine flour and butter mixture with yogurt, and stir with a spatula until just combined.  


Divide biscuit dough into six pieces, and place the mounds evenly on top of the fruit (after it has baked 10 minutes).  


Sprinkle biscuits with cinnamon sugar mixture, and bake until topping is golden brown, about 16-18 minutes.  


Let cool for 20 minutes.  Serve warm with vanilla ice cream.  

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