Nectarine and Blackberry Cobbler Recipe | James Beard Foundation
This biscuit-topped cobbler is a variation on the nectarine and blackberry pie that Jennifer Giblin served at Chefs & Champagne in 2010.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Pastry cutter
- Cookie cutter
- Rolling pin
- Pastry brush
- Baking pan
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Oven
Ingredients
- 8 ripe nectarines, peeled, pits removed, and sliced 1/4-inch thick
- 1 cup blackberries
- Dash of lemon juice
- 1/2 cup sugar
- 1/2 teaspoon nutmeg
- 1 vanilla bean, split and scraped
- 2 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons butter, cut into small cubes
- 3 cups flour
- 4 tablespoons brown sugar
- 4 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 3/4 teaspoons salt
- 10 tablespoons cold butter, cut into small cubes
- 1 1/2 cups heavy cream
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