Nectarine and blackberry cobbler from Gourmet

Photo by Quentin Bacon
Nectarine and Blackberry Cobbler
Gourmet, June 2003

Doesn’t that look amazing? Sweet summer fruits in a delicious dessert! It takes about 20 minutes to put this together, but it needs to bake for about half an hour, so the suggestion is to put it in the oven while dinner is being grilled…that way it will bake and have enough time to cool down perfectly for dessert.

Nectarine and Blackberry Cobbler

1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 1/4 lb nectarines (7 medium), pitted and cut into 1/2-inch-thick wedges
3/4 lb blackberries (2 1/2 cups)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk

Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper than 2 inches)
Accompaniment: lightly sweetened whipped cream

Preheat oven to 425°F.

Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.

While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.

Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.