Nectarine & Raspberry Cobbler – Summertime Memories
This is a fantastic Nectarine Cobbler Recipe for Summer. Few desserts embody summertime for me more than chin-dripping, sweet nectarines combined with plump, slightly tart raspberries slowly baked together under a rustic country-style topping. Cobblers, crumbles, pies, crisps laden with juicy summer fruit, may the gods help me from eating the whole thing in one sitting. Especially with a dollop of fresh whipped cream or ice cream served alongside.
Nectarine Cobbler Recipe
The star ingredients: sweet, fresh nectarines and raspberries for this Nectarine Cobbler Recipe
Over the years, I’ve become more aware of how precious seasonal foods can be, savoring fruits in the height of their season. Growing up in farming valley I was ignorantly lucky to have my palate imprinted with the flavors and textures of amazing fruit. I had no idea how good those nectarines, cherries, and watermelon really were. They were just consumed in the naive exuberance that defines youth. Thankfully, I’ve never forgotten.
Now, even as culinary skills have been honed and palates become well-traveled, it is often the rustic country-style desserts which come to mind when making a sweet pleasure out of perfect summertime fruit. It rekindles the scents, feel, and love of summertime from childhood. Days upon days of exploring the land throughout our ranch. Carefully lifting rocks in the creek hoping to find a crawdad or traipsing up and down the creek’s length on our property discovering the best fishing holes. Saddling up Sandy, or Frosty, or Jamboree (whoever was my horse at the time) and riding up in the hills, grasshoppers exploding from the grasses at every step.
Left: before the bake with the raw dough and right: after the bake.
Loving Cobblers
We didn’t even have cobblers very often growing up. More often, it was popsicles or ice cream. Maybe a cake made for a potluck or birthday. But as my memories expand and mingle, the best of all the roads I’ve traveled over the years begin merge in my heart. Through my mind flash indescribable and precious little moments like a great wedding slideshow capturing the joy and love of a special moment.
There is such a simple beauty to all of those cobblers and kin of summertime. They are easy and quick to make. The fruit is amazing. And the memories are the gentle euphoria of life.
You know, now after reminiscing, maybe I see why I want to eat the whole cobbler in one sitting. Enjoy this nectarine cobbler recipe and try our peach and heirloom salad. It’s another great Summer recipe.
-Todd
Nectarine (or Peach) Raspberry Cobbler
Ingredients
- 2 pounds (910g) ripe Nectarines , sliced in 1/4" wedges
- cinnamon sugar to taste (1 part cinnamon, 3 parts sugar)
- 1/2 pound (225g) fresh Raspberries
Cobbler Topping
- 1 cup (160g) all-purpose Flour
- pinch Sea Salt
- 2 teaspoons (10g) Baking Powder
- 2 Tablespoons (30g) cold unsalted Butter , cut in small chunks
- 3/4 cup (195ml) Heavy Cream
Instructions
- Preheat oven to 400° F
- Put nectarine wedges in a bowl and gently toss with cinnamon sugar. Add raspberries and gently pack into a baking dish.
- Sift together flour, sea salt, and baking powder in a med. bowl. Add butter and pinch butter with flour until it is the size of small peas. Pour in heavy cream and mix to form a soft dough (be careful not to over-mix).
- Pinch the dough into small flattened chunks and place in random or artistic piles (should look rustic) on top of nectarines, leaving a little room around the edges for the juices to bubble and allow the peaches to peak through. Sprinkle a little cinnamon sugar on top.
- Place in oven and bake for approx. 30-40 min or until top is golden. Set aside for at least 30 min. before serving to allow to cool and for juices to absorb into crust. Serve with ice cream or fresh whipped cream.
What a great website. I found you via David Lebovitz and I’m sure glad I did. Thanks for all the great photography information.
Delicious! I enjoy a delicious cobbler and crisp more than even pie. I love the way the juice is running down the sides of your dish. Yum!
Such a delicious combo of flavors – beautiful!
Wonderful memories of your childhood. This cobbler just screams “summer”. Where did you find those unusual blue ramekins?
So beautiful – as usual. Can’t wait to see what you’re making with the extra dough!
i gotta agree with the above comments on those gorgeous blue ramekins. cobblers. another one of the something something that i have not made! nectarine raspberry sounds yumm. love the sweet but tart-ish:)
LOVE when the juices of the berries drip from the ramekin when they’re baking. I’m so inspired by your photography, and always make it a point to read your posts of foodblogforum.
Love the blue ramekins. Cobbler is to summer what bread pudding is to the fall- comforting
~Chef Louise
Gorgeous recipe, gorgeous photos! Love checking in to see what y’all are cookin’! have a great Monday!
Cobblers were THE dessert of summer growing up. There were two completely different cobbler methods my mom, aunts, and the church ladies lined up behind. One was this wonderful method, a pie dough (sweetened or plain), crumbled on top of fruit. The other was a batter formulae that starts with melting a stick of butter in the bottom of a 9 x 13 pyrex dish, then adding (but not blending with the butter) a pancake-like batter of flour, sugar, leavening, salt, spices, and milk. The fruit, briefly macerated with a little sugar, scatters on top. In the oven, like magic, some batter rises to top to make brown and crispy lumps between the fruit. In our house, Skip (the crust-making wizard) makes the dough method, I make the batter.
I WANT THOSE RAMEKINS! They are gorgeous.
I’m totally loving the ooze over the sides of the dishes! Heaven!
Oh my lord! How do you do this? Everything looks so perfect and dreamy 🙂
Warm cobbler topped with ice cream reminds me of summer. My dad made blackberry cobbler every year, we couldn’t get enough. I just made a plum peach cobbler, I will have to try this version next. Love the dishes too!
They don’t really “do” cobblers in England. I can’t wait to introduce them to this baby. It’s a revolution. I can feel it.
This looks fabulous! Can’t wait to meet y’all in a few weeks!
We rarely had cobblers growing up too – it was more ice cream or something of the sort. But now I love making cobblers for dessert. They look beautiful!