Blackberry-Nectarine Cobbler

Blackberry-Nectarine Cobbler

Sweet nectarines balance the tartness of fresh blackberries in this humble dessert.

Blackberry-Nectarine Cobbler
Makes about 8 servings
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  1. 8 fresh nectarines, pitted and sliced (about 4 cups)
  2. 2 cups fresh blackberries
  3. 1 cup granulated sugar, divided
  4. 1 tablespoon cornstarch
  5. 1 teaspoon fresh lemon juice
  6. 1⁄2 cup pecans, chopped and divided
  7. 3 tablespoons unsalted butter, melted
  8. 1 cup all-purpose flour
  9. 1⁄2 teaspoon baking powder
  10. 1⁄4 teaspoon salt
  11. 2⁄3 cup whole milk
  12. Vanilla ice cream, to serve
  13. Garnish: confectioners’ sugar
  1. Preheat oven to 375°. In a large bowl, combine nectarines, blackberries, 1⁄3 cup granulated sugar, cornstarch, lemon juice, and 1⁄4 cup pecans. Spoon fruit mixture into a 10-inch cast-iron skillet, and pour melted butter over mixture.
  2. In a medium bowl, combine flour, baking powder, salt, and remaining 2⁄3 cup granulated sugar. Whisk in milk (batter will be thick). Fold in remaining 1⁄4 cup pecans. Spread batter over fruit mixture, leaving a 1 inch border.
  3. Bake until top is golden brown, about 45 minutes. Serve with ice cream. Garnish with confectioners’ sugar, if desired.
Taste of the South


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