Prepare this dessert in summer, when fresh nectarines and raspberries are at their seasonal peak.
- 4 nectarines, about 1 1/2 lb. total, halved, pitted and sliced
- 1 cup raspberries
- 1/2 cup sugar
- 3/4 cup buttermilk
- 1 tsp. vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into 1/2-inch pieces, plus 1 Tbs. melted butter
- Vanilla ice cream for serving (optional)
Mix the filling
Preheat an oven to 375°F.
In a large bowl, gently stir together the nectarines, raspberries and 3 Tbs. of the sugar. Pour into an 8-inch square baking dish, spreading the fruit evenly.
Mix the topping
In a small bowl, whisk together the buttermilk and vanilla.
In a large bowl, stir together together the flour, 1/4 cup of the sugar, the baking powder, baking soda and salt. Using a pastry blender or 2 knives, cut in the cold butter until the mixture forms coarse crumbs about the size of peas. Add the buttermilk mixture and stir lightly until a soft dough forms.
Drop the dough by heaping spoonfuls onto the fruit, spacing it evenly; it will spread during baking. Brush the dough lightly with the melted butter, then sprinkle with the remaining 1 Tbs. sugar.
Bake the cobbler
Bake until the filling is bubbling gently, the topping is lightly browned and a toothpick inserted into the center of the topping comes out clean, about 35 minutes. Transfer the baking dish to a wire rack and let cool for about 15 minutes. Serve the cobbler warm with scoops of vanilla ice cream. Serves 8.
Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).