Nectarine, Blueberry & Pecan Cobbler

I had a major revelation a few days ago.  Like, this stuff should be sewn on pillows, painted on posters, written in cards.  I figured out what true love is.

Whaaaaaat.  That sounds so deep.  It’s not deep, I promise.  There’s all these poems that try to say what love is, lots of songs, probs some drawings or collages or whatever.  On the Bachelorette (yes, actually), they say things like, “Love is like these clouds and this is the greatest day of my life.”  Or “Love is like this race car and I’m on a rollercoaster of emotions (?)”  “Love is like this rug, soft and multicolored and kind of stripe-y.”

Stuff like that.

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Enough of all that.  True love is determined by a pint of Ben & Jerry’s.  I asked the Weatherman to pick up some ice cream on his way home the other night.  He brought home a pint of Everything But The (or is it “Everything But the Kitchen Sink”?  anyways, the one with all the good stuff in it), and we sat on the couch eating it out of the carton, sharing a spoon (gross, cooties), watching Friends.  You know, as one does on a Wednesday.

And then, the Weatherman dug out an amazing bite with what was probably 3/4 of a peanut butter cup in it…and he said, “Here, you want this bite with the big peanut butter cup?”

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Isn’t that just all of the things that are supposed to be part of true love?  Putting the other person first.  (Um hello YES I would like that peanut butter cup.)  Doing nice things for the other person.  Sharing your spoon with the other person.  Not judging the other person for a) eating lots of ice cream and b) not even pretending to refuse the big peanut butter cup bite.  (It did not even cross my mind to say “oh, no you can have it………”)

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Anyways.  I feel like now that I’ve dropped that wisdom bomb on you, I don’t have to try to make a transition.  I made some cobbler with some amazing nectarines.  I added some chopped pecans and oats to the cobbler topping because…it felt like the right thing to do.  Kind of bringing in some elements of a crisp while still getting to eat cobbler-y biscuit-y topping.  Feel free to change up the fruit, take out the nuts…whatever your day calls for!

Nectarine, Blueberry & Pecan Cobbler

Makes about 12 servings

Ingredients:

For filling
8 or 9 ripe nectarines, washed and sliced (slice each nectarine into 8-10 slices)
1 pint blueberries
1/4 cup granulated sugar (can adjust depending on how sweet the fruit is)
1 TBS cornstarch

For topping
1 cup pecan halves, toasted, cooled, and roughly chopped
2 cups unbleached all-purpose flour
1/3 cup oats
1 TBS baking powder
1/4 cup granulated sugar
1/2 tsp salt
7 TBS cold unsalted butter, cut into small pieces
3/4 cup + 2 TBS cold buttermilk

Directions:
1. Preheat oven to 375F with a rack in the middle position.  Butter a 9×13 or similar size oval casserole dish.
2. In a large bowl, gently stir together all filling ingredients just until combined.  Set aside.
3. In a large bowl, whisk together the flour, oats, baking powder, sugar, and salt.  Add the butter and incorporate either with your fingers or a pastry blender until you have pieces of dough the size of peas.  The mixture will be crumbly!
4.  Add the chopped (cooled!) pecans and the buttermilk to the butter mixture.  Stir gently with a fork, just until the dough starts to come together.  Use your hands to briefly knead the dough and bring together all the dry bits at the bottom of the bowl (it’s ok to do this directly in the bowl).
5.  Transfer the fruit mixture to the prepared pan.  Transfer about a handful of the dough at a time, flattening each bit before placing it on top of the fruit mixture.  The dough should cover most of the fruit mixture, but don’t worry if there are some holes!
6.  Bake the cobbler for 55-70 minutes, until the top is golden and the fruit is bubbling.  If you find that the top is browning quickly, just cover with some foil and continue baking.  Let cobbler cool on write rack for at least 30 minutes before serving.  Serve warm or at room temperature, with or without ice cream!  Cobbler will keep, tightly covered, in the fridge for 4-5 days.

Recipe adapted from Dorie Greenspan’s Baking From My Home to Yours

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Thanks for reading, happy baking!

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