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Ingredients
- 6 medium nectarines, peeled and thickly sliced about 2 1/4 lbs
- 2 teaspoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/3 cup (2 3/8 oz or 66g) 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 128g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 5 tablespoons (2 1/2 oz or 71g) cold butter, cubed
- 1/3 cup (2 5/8 oz or 78ml) cold sour cream
- 1 tablespoon cold milk
- 1 tablespoon coarse sugar for sprinkling
Ingredients
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Instructions
- Preheat 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 and stir gently to combine. Fold in the blueberries.
- Transfer fruit mixture to the prepared baking dish. Bake for 10 minutes.
- In a medium bowl, whisk together the flour, 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.