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.
These cobblers are beautiful. Such a simple rustic dessert that brings memories flooding back to most. These robin’s egg blue tiny casserole pots are extra gorgeous complimented by the warm colors of the fruit & crust. Can’t wait to see what you cook up next with that extra dough! Thanks for sharing such nice memories with us.
There are so many things to like about this post – from the memory, to the ramekins to the photography.
what lovely, lovely photos. you are an inspiration!
Yum! I had nothing BUT cobblers growing up…or crisps or crumbles. My mother was not a “baker” per se, but enjoyed making a quick dessert after dinner. It was always apple or blackberry, an abundance of which we had growing in the backyard.
Whenever I make one or see one now it does remind me of my childhood, spooning still warm, drippy fruit covered in ice cream or whipped cream into my mouth. Yum! Thanks for the memories!
I love cobbler! I made a peach, raspberry, and blueberry cobbler this summer that was so good I only got 1 serving and Eric got 3! Can’t wait to see what you made with the extra dough. 🙂
i have been a reader of your blog and love your pictures of yummy food..
I have a good friend who is a good chef cooking up awesome thai dishes..he just started his blog at
http://baimohn.blogspot.com/
Hope you can give him your support
Leon Singapore 🙂
Beautiful memories, photos and recipe
This looks stellar,. We did something similar in the Lick My Spoon offices about a month ago (http://bit.ly/b8WqCi).
I think I have the same question as everyone else: where did those ramekins come from?
I want those blue dishes with the cobbler still piping hot from the oven! What’s the difference between crumble and streusel and crisp?
Basically the toppings and the amount of “cake” part vary a bit. For the most part they are all similar in concept just variances on the details and all delicious! This site had a good breakdown on the differences.
The blue ramekins were a Marshals find, but we’ve seen the same (for more $$) at Sur La Table.
Mmmm this looks so delicious (both the cobbler and the photos). I can’t wait for nectarines to come into season here.
I have had cobblers and crisps my whole life, usually something that was growing in a tree (peaches) or a prickly vine (blackberries) out back somewhere. Never raspberries though. I didn’t appreciate it then but I sure wish I had that going on now. Now we just go with what is at the farmers market which is truly quite fun and delicious and seasonal.
Beautiful writing and exquisite looking cobbler!
Oh, I LOVE raspberries and with either (quality) peaches or nectarines…Whoa, what a treat!
I savor just the thought of this combination. I have memories of these treat combos, but maybe not in a cobbler. How delicious!!!
I never ate cobbler growing up but crumble was a popular choice…it’s basically a British version of a crisp and therefore related to this beauty.
These look absolutely adorable in their little blue pots. I love em. Cooking with seasonal fruit is becoming one of my favourite things as well, simply because you really can taste that sweet sweet difference!
Cobblers (pronounced cobblahs around here) are a very typical New England dessert. With nectarines and peaches finally available from local orchards, it’s time to make cobblers, crisps and buckles.
We have something like this in the uk called crumble. But i think this is far more superior. It just looks SO MUCH BETTER and i am sure having those little dough balls is just amazing soaking up all the flavours! How gorgeous!