Blackberry-Nectarine Cobbler


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

Blackberry-Nectarine Cobbler
Serves: 8 servings
  • 8 fresh nectarines, pitted and sliced (about 4 cups)
  • 2 cups fresh blackberries
  • 1 cup granulated sugar, divided
  • 1 tablespoon cornstarch
  • 1 teaspoon fresh lemon juice
  • 1⁄2 cup pecans, chopped and divided
  • 3 tablespoons unsalted butter, melted
  • 1 cup all-purpose flour
  • 1⁄2 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 2⁄3 cup whole milk
  • Vanilla ice cream, to serve
  • 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.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.