Many families have an old favorite recipe for cobbler. I’m sharing my dad’s recipe with you and it’s definitely comfort food. It took awhile to get the ingredient amounts right because he never measured them. He used whichever fruit was available and plopped the dough on top haphazardly with a big spoon. But it was always delicious and came from the heart and that’s what mattered.
This recipe is so easy and versatile. Feel free to use peaches instead or use the berries of your choice. Make sure to enjoy it warm with a scoop of vanilla ice cream.
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Ingredients
- 6 medium ripe nectarines, peeled and thickly sliced about 2 1/4 lbs (1 kg)
- 2 teaspoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/3 cup (2 3/8 oz or 67g) packed brown sugar
- 1 tablespoon corn starch
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups (8 oz or 227g) blueberries
- 1 cup (4 1/2 oz or 113g) all purpose flour
- 1/2 cup (100g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 5 tablespoons (2 1/2 oz or 70g) cold butter, cubed
- 1/3 cup (2 5/8 oz or 75g) cold sour cream
- 1 tablespoon cold milk
- 1 tablespoon coarse sugar for sprinkling
Ingredients
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Instructions
- Preheat the oven to 400ºF (200ºC). Grease a 2 quart baking dish.
- In a large bowl, toss the nectarines with the lemon juice. Add the vanilla, brown sugar, cornstarch and cinnamon. Stir gently to combine. Fold in the blueberries.
- Transfer the fruit mixture to the prepared baking dish. Bake for 10 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, granulated sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces from. Stir in the sour cream and milk just until a shaggy dough forms.
- Remove the baking dish from the oven. Top the fruit with 2-tablespoon size portions of dough. Sprinkle the dough with coarse sugar.
- Return the baking dish to the oven and continue baking until the topping is deep golden brown, about 25 minutes. Let cool at least 15 minutes before serving, to allow the sauce to thicken.