Best Blackberry And Nectarine Cobbler Recipes

Nectarine and Blackberry Cobbler image

Yield Makes 6 servings

Number Of Ingredients 11

1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 1/4 pound nectarines (7 medium), pitted and cut into 1/2-inch-thick wedges
3/4 pound blackberries (2 1/2 cups)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk
Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper than 2 inches)
Accompaniment: lightly sweetened whipped cream

Steps:

Preheat oven to 425°F.
Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

Blackberry and Nectarine Cobbler with Ginger Biscuit Topping image

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Fruit
1 cup sugar
3 1/2 tablespoons cornstarch
2 teaspoons grated lemon peel
3/4 teaspoon ground cinnamon
3 pounds firm but ripe nectarines, halved, pitted, cut into 1/2-inch-thick wedges
6 cups fresh blackberries (about five 6-ounce baskets)
1 tablespoon fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
For topping
2 cups all purpose flour
1/2 cup plus 1 tablespoon finely chopped crystallized ginger
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled whipping cream
1/4 teaspoon ground cinnamon

Steps:

For fruit:
Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Mix first 4 ingredients in large bowl. Add nectarines, berries and lemon juice; toss to blend. Transfer to prepared dish. Dot with butter. Bake until mixture begins to bubble, about 30 minutes.
Prepare topping:
Mix flour, 1/2 cup crystallized ginger, 1/3 cup sugar, baking powder, lemon peel and salt in medium bowl. Using fingertips, rub in butter until mixture resembles coarse meal. Add cream; stir until dough forms. Turn dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch star cookie cutter or round biscuit cutter, cut out biscuits. Reroll dough scraps; cut out additional biscuits.
Place biscuits atop hot fruit, spacing closely. Mix 1 tablespoon crystallized ginger, 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl; sprinkle over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.

Blackberry and Nectarine Cobbler image

Yield Serves 2

Number Of Ingredients 10

1/3 cup sugar
1 teaspoon cornstarch
1 large nectarine, cut into 1/2-inch pieces (about 1 cup)
1 cup blackberries, picked over
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 1/2 tablespoons cold unsalted butter, cut into bits
1/4 cup milk
2 tablespoons sliced almonds

Steps:

Preheat oven to 400°F.
In a bowl stir together sugar and cornstarch. Add fruit and combine well.
In another bowl whisk together flour, baking powder, and salt and add butter. Blend mixture until it resembles coarse meal and stir in milk, stirring until dough is just combined.
In a buttered 8-inch-square baking dish spread fruit mixture and drop dough onto it in 4 mounds.
Sprinkle almonds over cobbler and bake in middle of oven 20 minutes, or until top is golden.