The combination of nectarine and blackberry in this cobbler recipe from Nathan Lyon may be the best dessert you make and serve this summer. Hurry before it’s over!
Nathan Lyon, author of “Great Food Starts Fresh” is adorable, fun and full of fresh ideas for your table. At the Partybluprint Blog we believe that fresh is best, so we’re happy to share the below recipe from Nathan Lyon with you – it’s a winner!
Warm Nectarine Blackberry Cobbler
Yield: 8 to 10 servings
- 10 large nectarines, cut into bite-size pieces, pits discarded (8 cups)
- 2 pints blackberries (4 cups)
- 1 teaspoon lemon zest (zest of 1 lemon), grated on a Microplane
- 3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
- 2 teaspoons pure vanilla extract
- 3 tablespoons dark brown sugar
- 1½ tablespoons cornstarch
- Adjust an oven rack to the middle position, then preheat the oven to 375ºF.
- Combine the fruit, lemon zest, lemon juice, vanilla, and dark brown sugar in a large bowl and fold together to mix.
- Using a little fine mesh sieve (such as for dusting confectioners’ sugar), dust the cornstarch over the fruit evenly and fold together gently.
- ½ cup old-fashioned oats (not instant)
- 1 cup whole raw almonds
- 1/3 cup unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1/3 cup dark brown sugar
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
- Combine the oats, almonds, flour, cinnamon, brown sugar and salt, in the order they are listed, in a food processor and process for 5 seconds.
- Transfer into a medium bowl, then stir in the melted butter until well combined.
- Butter the sides and bottom of a 13 x 9 x 2-inch casserole dish
- Pour the fruit into the prepared baking dish and top evenly with the crumb topping.
- Bake, uncovered, for 30 minutes until the cobbler looks nice and bubbly. The topping should be a light golden brown.
- Serve warm with ice cream or chilled with whipped cream. This cobbler also doubles as a great breakfast treat.