1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 1/4 pound nectarines (7 medium), pitted and cut into 1/2-inchthick
3/4 pound blackberries (2 1/2 cups)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-
3/4 cup whole milk
Special equipment: a 12- by 10- by 2-inch baking dish or other
shallow 2 1/2-qt baking dish (no deeper than 2 inches)
Accompaniment: lightly sweetened whipped cream
Turn on the oven and preheat it at 425 degrees F.
In a large bowl, whisk cornstarch and 1 1/4 cups of sugar
together, and add the blackberries and nectarines.
Toss them to combine well. Transfer the mixture into a buttered baking dish
then, bake in the middle of the oven for 10 to 15 minutes until
While the fruits are baking, get another large bowl and whisk
together salt, baking powder, and flour. Blend in the butter with
your fingertips or use a pastry blender until it turns into the
texture of coarse meal.
Add the milk and stir it in just until it
forms into a dough.
Drop the dough in 6 mounds on to the hot fruit mixture then,
sprinkle the remaining 1/2 teaspoon of sugar.
Bake the cobbler in the middle of the oven for 25 – 35 minutes until the tops are
Nutrition Information :
Protein: 8 g(16%)
Total Fat: 21 g(33%)
Saturated Fat: 13 g(64%)
Sodium: 429 mg(18%)
Fiber: 7 g(29%)
Total Carbohydrate: 101 g(34%)
Cholesterol: 54 mg(18%)