Nectarine and Blackberry Cobbler
Blue Smoke, NYC
This biscuit-topped cobbler is a variation on the nectarine and blackberry pie that Jennifer Giblin served at Chefs & Champagne in 2010. Serve it with a scoop of vanilla ice cream for a wonderful summer treat.
- 8 ripe nectarines, peeled, pits removed, and sliced 1/4-inch thick
- 1 cup blackberries
- Dash of lemon juice
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- 1 vanilla bean, split and scraped
- 2 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons butter, cut into small cubes
- 3 cups flour
- 4 tablespoons brown sugar
- 4 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 3/4 teaspoons salt
- 10 tablespoons cold butter, cut into small cubes
- 1 1/2 cups heavy cream
Preheat the oven to 350ºF.
To prepare the fruit filling, mix together the nectarines, blackberries, and lemon juice. Add the sugar, nutmeg, and vanilla bean and combine. Set aside while you make the dough topping.
To make the dough topping, combine the flour, sugars, baking powder, and salt. Using 2 butter knives or a pastry cutter, cut the butter into the flour mixture until the cubes are no larger than the size of a pea. Add the heavy cream in small additions, using your hands to mix it into the other ingredients until a shaggy dough comes together. (You may have some cream left over.) On a floured surface, roll the dough into a 1/4-inch-thick round. Use a biscuit cutter to cut out 2-inch rounds.
Add the cornstarch and salt to the fruit filling and mix well. Pour the filling into a 9 x 13-inch baking pan. Dot the fruit with the butter. Place the dough rounds on top, spacing them evenly. Lightly brush them with heavy cream and sprinkle with sugar. Bake until the top is golden brown and fruit is bubbly in the center, about 30 to 40 minutes. Remove the cobbler from the oven and let cool for 20 minutes. Serve with vanilla ice cream.
One 9 x 13-inch cobbler