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    Nectarine, blueberry & almond cobbler

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    Nectarine, blueberry & almond cobbler

    I remember eating this for the first time with family friends in Connecticut in the mid-70s and have loved and cooked variations of it ever since 

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes

    Serves: 6


    4 ripe nectarines, halved, stoned and sliced
    170g pack blueberries
    2 tbsp light brown sugar
    1 tsp ground cinnamon
    175g plain flour
    1 tsp baking powder
    ½ tsp grated nutmeg
    100g caster sugar
    150ml milk
    1 Waitrose British Blacktail Large Free Range Egg
    75g butter, melted
    15g flaked almonds


    1. Preheat the oven to 180ºC, gas mark 4. Arrange the sliced nectarines in a buttered 2-litre shallow baking dish, add the blueberries then scatter the brown sugar and cinnamon.

    2. Sift the flour and baking powder into a bowl and stir in the nutmeg and caster sugar. Whisk together the milk and egg and stir into the dry ingredients with the melted butter to make a soft batter. Drop spoonfuls over the fruit, leaving gaps rather than spreading the batter to cover the fruit. Scatter with the flaked almonds.

    3. Bake for 35-40 minutes until the topping is golden brown. Leave to stand for 10 minutes then serve with vanilla ice cream or whipped cream.

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