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Nectarine-Blackberry Cobbler

Nectarine-Blackberry Cobbler
The tart, distinct flavors of nectarines and blackberries are combined under a shortcake crust. Use the ripest blackberries you can find to ensure a juicy cobbler. For an extra treat, serve with a scoop of vanilla ice cream.

Ingredients:

  • 1 pint blackberries
  • 3 firm, ripe nectarines, pitted and sliced
      to make about 2 cups
  • 1 tsp. fresh lemon juice
  • 1/2 cup sugar
  • 2 Tbs. all-purpose flour

For the crust:

  • 1 cup all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 4 Tbs. (1/2 stick) chilled unsalted butter
  • 1/4 cup milk

Directions:

Preheat an oven to 450°F.

In a bowl, combine the blackberries and nectarines. Stir in the lemon juice. In a small bowl, stir together the sugar and flour, then sprinkle over the fruits. Turn the fruits in the sugar mixture, coating them evenly. Set aside.

To make the crust, in a bowl, stir together the flour, baking powder and salt. Add the butter and, using a pastry blender or 2 knives, cut the butter into the flour until pea-size crumbs form. You might want to finish this with your fingertips. Using a fork, gradually stir in the milk, mixing until the dough sticks together. Gather the dough into a ball and transfer to a floured work surface. Using your fingers, pat out the dough into a 9-inch square about 1/4 inch thick.

Gently pour the fruits and their juices into an 8-inch square baking pan with 2 1/2-inch sides. Lay the dough across the top and trim away any excess.

Bake for 20 minutes. Reduce the heat to 300°F and continue to bake until the berries and nectarines are tender but not dissolved, 15 to 20 minutes more. To test, lift up a corner of the crust and taste a piece of the fruit.

Remove the cobbler from the oven and serve warm or at room temperature, scooped from the pan.
Serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan (Time-Life Books, 1998).