Nectarine-Berry Cobbler with Fluffy Biscuits
If you’re starting to feel a little, um, bulky as summer approaches, keep this fruity cobbler in mind because it’s a lean, but delicious, dessert. The biscuits are moistened by a healthy pour of buttermilk, and the modest amount of butter provides flavor without weighing the biscuits (or you) down. The other great thing is that the biscuits are made in a bowl and simply spooned over the fruit, rather than rolled out and cut, making this a no-sweat dessert (another plus in summer).
Recipe information
Yield
makes 6 servings
Ingredients
Filling
Biscuits
Preparation
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Halve, pit, and cut the nectarines into 1/2-inch (1.5-cm) slices. In a large bowl, toss the nectarines with the 6 tablespoons (75 g) sugar, the kirsch or lemon juice, the 2 teaspoons flour, the vanilla, and berries. Divide the mixture evenly among six shallow individual baking dishes or transfer to a shallow 2-quart (2-liter) baking dish. Bake, stirring once, until the fruit is heated through, about 20 to 25 minutes for individual dishes or 40 minutes for a large baking dish. Remove from the oven.
Step 3
To make the biscuits, in a large bowl, whisk together the 1 1/2 cups (210 g) flour, the baking powder, baking soda, the 2 teaspoons sugar, and the salt. Grate the frozen butter on the largest holes of a box grater into the flour mixture. Stir in the buttermilk just until an evenly moistened batter forms.
Step 4
Using a large spoon, divide the batter evenly among the individual dishes, dropping it in mounds over the partially baked fruit, or drop 6 equal-size mounds of batter over the fruit in the large baking dish.
Step 5
In a small bowl, whisk together the egg yolk and milk or cream. Dab the top of each biscuit liberally with the egg wash and sprinkle with coarse-crystal or granulated sugar. Bake until the biscuits are golden brown, 20 to 25 minutes.
Serving
Step 6
This cobbler is great served warm with a favorite ice cream or, if you’re counting calories, frozen yogurt.
Variation
Step 7
To make NECTARINE-CHERRY COBBLER, substitute 1 1/2 cups (8 ounces/225 g) pitted sweet cherries for the blackberries.
tip
Step 8
Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.
