Summer fruits are finally in full season now and that opens up so many dessert options. But still, what to make? I love pie, but don’t actually enjoy making it all the time. And I also love a fruit crisp with a nice streusel topping, but I prefer that in the fall. Shortcakes can be good, but too often the biscuit is too clunky and heavy. What about a cobbler? You know, that often neglected dessert that bring to mind the unrecognizable mush in one corner of a TV dinner? I’ll be honest, I have never made one before precisely for that reason. But when you think about what it is – a fruit mixture topped with biscuit dough – it actually combines the best elements of those previously mentioned desserts. So for a BBQ at a friend’s house recently I used some super-fresh nectarines and blueberries and my favorite shortcake biscuit recipe to make my first cobbler. It will not be my last.
Nectarine and Blueberry Cobbler (serves 8-10)
1-3/4 cup flour
1 Tablespoon baking powder
2 Tablespoons sugar
1/2 teaspoon salt
5 Tablespoons butter
1/2 cup half & half
5 nectarines, pitted and cut into 1/2-inch cubes
1 cup blueberries
2 Tablespoons sugar
2 Tablespoons flour
Mix the flour, baking powder, sugar, salt and butter together in an electric mixer with the paddle attachment on low speed until the butter is mostly incorporated into the flour. Pour in the half & half and mix just until a dough forms. Roll the dough on a well-floured surface to about 1/2-inch thickness. Cut into 2-inch shapes (I did squares, but anything will do, or even just tear the pieces by hand into random shapes) and set aside.
Preheat the oven to 350 degrees. Mix the remaining ingredients together in a large bowl, then pour into a baking dish just big enough to comfortably hold all the fruit. I used a 10-inch round, 1-inch deep ceramic dish, but anything else will do. Arrange the cut biscuit dough on the top of the fruit, leaving a few small spots uncovered. Put the dish on a baking sheet (it will most likely bubble over) and bake in the preheated oven for about 45 minutes, or until the biscuits are golden and the fruit is bubbling. Let cool a bit before serving.