Blueberry Nectarine Cobbler
Easy summer dessert loaded with fresh blueberries and nectarines bursting with delicious flavor, covered with a simple cake topping.
blueberry cobbler, how to make cobbler
all purpose flour
Preheat oven to 375° then slice butter and add to 9 x 13 baking dish.
Transfer the baking butter/baking dish to the oven and let the butter melt while the oven preheats. Remove the butter as soon as it is melted.
Dice the nectarine (leaving the skin on) into about 1″ pieces the gently toss with the blueberries, sugar, lemon zest and mint in a small bowl.
In a separate bowl, whisk the flour, sugar, baking powder, cinnamon and salt together then fold in the milk and vanilla stirring just until it’s combined.
Add the fruit to the butter-lined baking dish then top with the batter. Note: all of the berries won’t be completely covered.
Bake for 30-35 minutes or until the batter is a light golden brown. Serve warm with ice cream or whipped topping.
Raw turbinado sugar was used simply because I had a surplus on hand. Often white granulated sugar is used. Either option is good.