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Blackberry-Nectarine Cobbler
in Diana's Recipe Book
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| Servings: 6-8 |
| Comments: For this cobbler the tart distinct flavors of blackberries and nectarines are combined under a drop biscuit crust. Use the ripest blackberries you can find to ensure a juicy cobbler. Cobblers make a scrumptious and tasty ending to any summer picnic or barbeque, especially when served with vanilla ice cream. |
Ingredients:  2 tablespoons cornstarch 1 1/2 cups granulated sugar 1 1/4 pounds (about 5 cups or approximately 567grams) fresh blackberries 2 pounds fresh nectarines (6 medium or 4 large nectarines or approximately 907 grams), peeled, pitted, and cut into 1/2-inch-thick wedges 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup (2 sticks/8 oz./226g) cold unsalted butter, cut into 1/2-inch cubes 1 1/4 cups milk Topping: 1 tablespoon granulated sugar (for sprinkling on top of the dough) Serve with: Vanilla ice cream, whipped cream or non-dairy whipped topping |
| Instructions: Preheat oven to 425°F/220°C. Spray a 9 x 13-inch (22cm x 33cm) glass or ceramic baking dish with non-stick cooking spray. Set aside. In a large mixing bowl, combine cornstarch and the 1 1/2 cups sugar. Add blackberries and nectarines and toss to combine well. Transfer to baking dish and bake until just bubbling, 10 to 15 minutes. Leave oven set to 425°F/220°C. While fruit is baking in oven, in another large mixing bowl, whisk together flour, baking powder, and salt; then blend in butter with a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. Drop 12 mounds of dough (about 1/3 cup each) onto hot fruit mixture, then sprinkle dough with the 1 tablespoon of sugar. Bake cobbler in preheated 425°F/220°C oven until top is golden, 25 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, whipped cream or non-dairy whipped topping. Tip: If necessary, cobbler may be made a day ahead, cooled completely uncovered, then placed in the refrigerator, covered. Before serving, let stand at room temperature 1 hour, then cover with aluminum foil and reheat in a preheated 350°F/180°C oven until warm, about 20 minutes. Makes 12 servings. Photograph taken by Diana Baker Woodall© 2006 |
| Date: August 27, 2006 |