Nectarine Blueberry Cobbler

Nectarine Blueberry Cobbler

Hello. Hi. It’s summertime. Has the livin’ been easy? Flour Child is back in business and there’s a cobbler involved.

Nectarine Blueberry Cobbler

It’s been a jam-packed summer (pun intended. I ate a lot of jam. Jam post coming asap) and I apologize for the 3-lightyear gap between my last few posts. However! I am back home and stoked to tackle the best of summer fruits. August is produce promise-land.

Nectarine Blueberry Cobbler

Let me talk about this cobbler that I made. It’s borderline Amish simple. It cooks in a cast iron skillet, so you feel like a peasant in the best possible way. The crust tastes like cornbread. It has blueberries. It’s gonna be a good time.

Nectarine Blueberry Cobbler

Additionally, I jumped off of a cliff yesterday. Literally.. that’s not a metaphor for something. It was the greatest celebration of summer ever of all time in the world. If you’re ever given the opportunity to cliff dive, please take it. For me. For you.

Cliff diving

Nectarine Blueberry Cobbler

adapted from Smitten Kitchen

For the fruit:
1 1/2 (about 4 cups) pounds nectarines, pitted and cut into slices*
1 pint (about 2 cups) blueberries, rinsed and dried
2/3 cup packed dark-brown sugar
2 tablespoons flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

For the biscuit topping:
3/4 cup (3 1/4 ounces) all-purpose flour
1/4 cup fine stone-ground cornmeal (yellow or white)
3 tablespoons dark brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into pieces
1/2 cup buttermilk

Preheat oven to 425°F (218°C).Toss nectarines with blueberries, sugar, flour, lemon juice, cinnamon and salt in the bottom of a large cast iron skillet or 2-quart ovenproof dish. (You will have extra filling if using a cast-iron skillet. You can either fill another small baking dish with it, or cook it in a small saucepan and put it over vanilla ice cream. Delicious.)

Make the biscuit dough: Stir together the flour, cornmeal, brown sugar, baking powder and salt. Cut the butter into the dry mixture with your fingertips, a fork or a pastry blender. Stir in buttermilk with a rubber spatula until a wet, tacky dough comes together.

Plop spoonfuls of the biscuit dough over the filling; don’t worry about covering entire surface. Bake until the cobbler’s syrup is bubbly and the biscuit tops are browned, about 20 to 25 minutes. Let cool slightly and scoop it into bowls. Top with whipped cream, vanilla ice cream, of if you’re having an accidental run-in with this cobbler before noon, plain yogurt.

* Want to peel your peaches? Here’s how: Cut a small “x” in the bottom of each peach. Dip them in boiling water for 30 seconds, and the skins will slide right off.

Cliff dive if you can. If not, eat cobbler. Better yet, do both. 



Filed under Blueberry, Cobbler, Nectarine

6 responses to “Nectarine Blueberry Cobbler

  1. Elizabeth Highway

    wanna come cook at my house? or bake I should say, which cliff was that , perhaps I should try YOU R FABULOUS my dear

  2. I recently tried a peach/blueberry pie from work and the combination is divine. Nectarines are probably similar enough to peaches for me to substitute right? Gorgeous photos, by the way.

    • Definitely! Pretty much any stone fruit (peaches, plums, apricots, etc.) can be swapped out for each other in any recipe. Even this began as a blueberry peach recipe!

  3. My mom recently made this with peaches, and as usual when she makes cobbler-y dishes, the fruit filling was tasty but very runny/watery. Unlike other cobblers, the corn meal biscuit topping at least did not become soggy with the watery fruit. Any suggestions on how we can keep the fruit less or non-runny the next time?

    • I just made a rhubarb pie using quick-cooking tapioca as a thickener, and it worked brilliantly! I’d try adding in a couple tablespoons of quick cooking, or minute, tapioca into the filling and see how it helps!

  4. This cobbler looks amazing! So does your cliff dive :).

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