One of my absolute favourite things about summer is all the local, fresh fruit that’s available. The only thing is, it doesn’t last long. And what do you do when you end up with a flat of nectarines and 2 pints of blueberries that are on the verge of being overripe all at the same time? Make a cobbler of course!
6 ripe nectarines, pitted and sliced
1 1/2 cups fresh ripe blueberries
1 1/2 cups flour
3/4 cup light brown sugar
2/3 cup cold butter, plus a teaspoon or two extra for greasing the pan
Start by preheating your oven to 350 degrees Fahrenheit. Cut the nectarines into slices and remove the pits.
Grease a 9×13 baking dish with a teaspoon or two of butter and arrange the nectarine slices and the blueberries in the bottom of the baking dish.
Add the flour, brown sugar and cold butter to a medium bowl and cut the butter into the dry ingredients using a pastry blender or a fork.
Keep blending until the mixture resembles coarse crumbs.
Sprinkle the mixture over the fruit in the baking dish, coating it as evenly as possible.
Once the oven has reached a temperature of 350 degrees Fahrenheit place the baking dish in the oven and bake for 40-50 minutes, or until the topping is lightly browned and the juices from the fruit have begun to seep through the topping in places.
Let the cobbler sit for about 10 minutes before digging in, just to let the fruit juices thicken up a little bit. This will also help the cobbler to stay together a bit better as you serve it.
Once the cobbler has had a chance to cool off just a bit, spoon it onto plates or into bowls, top it with some vanilla ice cream, and serve!
Isn’t this just the perfect late-summer dessert?? Sweet, ripe summer fruit and a crumbly topping! What’s not to love??