For this cobbler recipe, be sure the peaches and blueberries are close to fully ripe. If the fruits you’re using to make this peach-blueberry cobbler aren’t quite ripe, you may need to add a little more sugar.
Preparation time: 35 to 40 minutes
Cooking time: 45 minutes
Yield: 8 servings
2 pounds firm, ripe nectarines or peaches (or a combination of both)
1 cup blueberries or blackberries
1/3 cup plus 2 tablespoons granulated sugar
2 tablespoons light brown sugar, packed
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
7 tablespoons cold butter
2 teaspoons baking powder
1/2 teaspoon salt
8 to 10 tablespoons heavy cream or half-and-half, plus 3/4 cup heavy cream, well chilled
1/2 teaspoon vanilla extract
Preheat the oven to 375 degrees F.
Cut the nectarines or peaches in half and remove the pits.
Cut each half into 4 to 5 wedges and place in a large mixing bowl.
Rinse, pick over, and stem the berries.
Cut the lemon in half.
Zest and juice one half of the lemon.
Add the blueberries, lemon zest and juice, 1/3 cup granulated sugar, the light brown sugar, 2 tablespoons flour, and cinnamon to the mixing bowl.
Toss to mix well.
Taste the fruit to see if it’s sweet enough.
If necessary, add more sugar.
Turn the fruit mixture into a 2-quart baking dish that’s 2 inches deep.
Cut the butter into small pieces.
Dot the top of the fruit with 1 tablespoon of the butter.
Bake for 10 minutes.
In a medium mixing bowl, toss together the remaining flour, the remaining sugar, baking powder, and salt.
Add the remaining butter and cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
You can use a pastry blender, 2 knives, or your fingertips.
Juice the remaining lemon half.
Sprinkle the flour mixture with 1 teaspoon lemon juice.
Gradually stir in just enough of the 8 to 10 tablespoons of heavy cream or half-and-half to moisten the dough so that it holds together and can be rolled or patted.
Use a fork, wooden spoon, or rubber spatula.
Gather the dough into a ball and place it on a lightly floured work surface.
Roll out or pat the dough with your hands so that it’s about 1/2-inch thick and roughly matches the shape of the top of the baking dish.
Cut the dough into 2-1/2-inch circles.
Use a biscuit cutter, round cookie cutter, or knife. Alternatively, you can gently roll small pieces of the dough into balls and flatten each into 1/2-inch-thick rounds. You should have 9 to 10 circles.
After 10 minutes, remove the fruit from the oven.
Place the dough on top of the fruit.
Return the cobbler to the oven and bake 30 to 35 minutes more, or until the topping is golden brown and the fruit is bubbling around the edges.
Pour 3/4 cup heavy cream into a medium mixing bowl.
Using an electric mixer, beat the cream just until it starts to thicken.
Add the confectioners’ sugar to taste and the vanilla.
Continue beating until soft peaks form.
Refrigerate until ready to use.
Spoon the warm cobbler into shallow bowls.
Spoon some of the cream over each serving.
Drizzle some of the fruit juices over the cobbler.
Per serving: Calories 355 (From fat 146); Fat 16g (Saturated 10g); Cholesterol 47mg; Sodium 251mg; Carbohydrate 51g (Dietary fiber 3g); Protein 4g.