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Nectarine, blueberry & almond cobbler
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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
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
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.
Typical values per serving:
This recipe was first published in August 2018.