Blueberry-Nectarine Cobbler

The essence of summer.   I have made this many times and it never fails to please.  The batter will look goopy and unsightly, but the finished product is delightful.  Enjoy. 

BLUEBERRY-NECTARINE COBBLER

from California Fresh Harvest:  A Seasonal Journey through Northern California by Junior League of Oakland-East Bay

 

Batter

½ c. (1 stick) butter, melted

1 c. sugar

1½ c. flour

1 T. baking powder

½ t. salt

1 c. milk

Fruit Filling

3 c. fresh blueberries

2 c. sliced, peeled nectarines

2 t. fresh lemon juice

1½ t. cinnamon

¼ c. sugar

1.       Preheat oven to 350 degrees. 

2.       Pour the butter into a shallow 2-quart baking dish, tilting the dish to coat the bottom  evenly. 

3.       Combine 1 cup sugar, flour, baking powder, and salt in a bowl and mix well.  Add the milk, stirring until just blended; the batter will be lumpy.  Pour into the prepared dish; do not stir.

4.       For the filling, toss the blueberries and nectarines with the lemon juice and cinnamon in a bowl until coated. 

5.       Arrange the fruit over the batter.  Sprinkle with ¼ cup sugar; do not stir. 

6.       Bake for 40-45 minutes or until golden brown.  Serve warm with vanilla ice cream or whipped cream.

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One Response to Blueberry-Nectarine Cobbler

  1. Karen Lynch-Schirra says:

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