Nectarine And Blackberry Cobbler
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
53
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.25 cups
Sugar (plus 1/2 teaspoon)1 tbsp
Cornstarch2 cups
All-Purpose Flour2 tsps
Baking Powder3 tsp
Salt3 cup
Whole MilkDirections:
1
Preheat oven to 425°F
2
Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well
3
Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes
4
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
5
Add milk and stir just until a dough forms
6
Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar
7
Bake cobbler in middle of oven until top is golden, 25 to 35 minutes
8
Preheat oven to 425°F
9
Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well
10
Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes
11
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
12
Add milk and stir just until a dough forms
13
Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar
14
Bake cobbler in middle of oven until top is golden, 25 to 35 minutes