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