If you live in the South, cobbler is in your blood. We Southerners grow up eating the ubiquitous dessert from an early age. Although there are may variations of cobblers, the one that I remember was the Peach Cobbler at Shelaine Restaurant in my hometown. The fresh peaches were baked with a thin, crisp, buttery crust that was melt-in-your-mouth delicious. I’ve never been able to master that type of crust. It was thinner and more delicate than your average pie crust.
My grandmother’s blackberry cobbler was legendary. I remember our trips to the country to pick blackberries whenever she got the urge to whip up a cobbler. We’d wear long sleeve shirts to avoid the briars on the blackberry bushes and do everything in our power to avoid chiggers. I was always guilty of eating more berries than I kept for the cobbler.
I don’t remember eating cobblers that start with a batter instead of a crust when I was growing up. I have, however, grown to love this version of the dessert. This cobbler variation is a cinch to put together. The batter, consisting of flour, sugar, baking powder, and buttermilk, goes into the baking dish over melted butter. You top the batter with whatever fruit you are using and into the oven it goes. Forty-five minutes later, you have a delicious treat.
We’ve had a good peach and nectarine season this year. I like mixed fruit cobblers, so I made this version with nectarines and blueberries. I started the cobbler with brown butter for a little extra flavor, and finished it with a cinnamon whipped cream topping.
Ingredients
1/2 cup (1 stick) unsalted butter
3 or 4 large ripe nectarines, peeled, pitted, and thinly sliced (about 4 cups)
1 1/2 cups sugar, divided
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups low-fat buttermilk
1 cup fresh blueberries
2 cups whipping cream
2 tablespoons powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 375 degrees.
2. In a large heavy skillet, melt butter over medium high heat. When butter is completely melted, begin swirling the skillet and continue cooking for 2 to 3 minutes until butter solids begin to brown. Remove from heat and pour into a 9"x13" baking dish.
3. Transfer sliced nectarines and 1/2 cup sugar to skillet and place over medium heat. Continue to stir until sugar has melted and nectarines are softening, about 3 to 4 minutes. Remove from heat.
4. In a medium bowl, whisk 1 cup sugar, flour, baking powder, and salt together until well combined. Add buttermilk and vianilla and whisk until incorporated and batter is lump-free.
5. Pour batter over melted butter in baking dish without stirring. Top batter with nectarines and blueberries. Do not mix.
6. Place baking dish on rack in middle of oven. Bake for 40 to 45 minutes until top is browning. Remove from oven and cool for 10 minutes.
7. In a medium bowl, whip cream, powdered sugar, cinnamon, and vanilla extract together with a hand mixer until stiff peaks form. Serve warm cobbler with whipped cream.
https://southernboydishes.com/2015/07/28/brown-butter-nectarine-and-blueberry-cobbler/You may also like:
Bill Harris
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Love these southern style cobblers but I’ve never made it with buttermilk before. That sounds very interesting. It adds such a richness to bake goods. Of course the combination of nectarines and blueberries sounds great. A beautiful cobbler!
Bill – this is such a gorgeous looking cobbler – maybe it’s because of the batter – but wow – I would love to sink a fork into this at the end of the day!
This cobbler looks delicious and easy to make. I have to make it to soon.
Great looking cobbler! Brown butter is magic stuff, isn’t it? So magical, that this cobbler would disappear around me. 😉 Really nice — thanks.
LOVE the simplicity of this one and the batter idea is one I want to try, especially with that cinnamon whipped cream! Congrats to your new addition to the family. Hi Milo!
This cobbler is so easy and that’s why I love it, Kevin. Milo says hi to you too! 🙂