There’s nothing quite like a juicy, sweet cobbler to celebrate summertime fruit. This one uses nectarines and blackberries but feel free to use your favorite combination. If you can’t find fresh nectarines or peaches, frozen works great too. Just be sure to thaw first.
- Serves 8
- Active time: 20 minutes
- Total time: 45 minutes
- 6 cups sliced nectarines (about 6 large/2 lb.)
- 2 (6-oz.) cartons blackberries
- ½ cup sugar plus 2 Tbsp. sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. fresh lemon juice
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 tablespoons sugar
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup whole buttermilk, plus more for brushing
- ½ cup salted butter, melted
- 1 tsp. vanilla extract
- Vanilla ice cream, optional
- Preheat the oven to 400°F. Combine the nectarines, blackberries, ½ cup of the sugar, cornstarch, and lemon juice in a large cast-iron skillet. Cook 5 to 6 minutes until the fruit begins to soften and the juices thicken. Remove from the heat.
- Stir together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, cinnamon, and nutmeg in a medium bowl. Stir together the buttermilk, melted butter, and vanilla. Add to the buttermilk mixture to the flour mixture and stir just until combined. Drop the dough into 8 rounds over the cooked fruit using an ice cream scooper or two spoons. Brush the tops of the biscuits with additional buttermilk.
- Bake for 35 to 40 minutes or until the biscuits are cooked through and browned on top. Serve warm with ice cream, if desired.
Pro Tip: You can also make this in 4 medium-size cast-iron skillets or 8 small cast-iron skillets.
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