Mom's & Amanda's Favorite Cobbler
From Dish: Stirring It Up, by Diane Muldrow
I love summer because mom makes cobblers for dessert! This is our favorite because of the sugar cookie crust. And we love the taste of blueberries and nectarines together. Put vanilla ice cream on top. Everyone will
love it!!!! Amanda
I got this recipe from my Aunt Hazel, who grew up in the South. It's a famous Southern recipe. You can use peaches instead of nectarines. You don't need to peel nectarines, but you will need to peel peaches. happy
You will need:
A 13" X 9" baking pan
4 nectarines, rinsed, cut into chunks
3 to 4 cups blueberries, rinsed
3/4 cup orange juice
1/3 cup sugar
1 tablespoon plus 2 teaspoons cornstarch
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
1 cup flour (measure the flour very carefully with a spoon into the measuring cup. Mom says never pack flour, okay?)
Preheat the oven to 375°F (190°C).
Combine the fruit, orange juice, corn starch and 1/3 cup sugar in the pan. Mix it gently.
Now make the sugar cookie crust. All you need to do is combine the butter, 1 cup sugar, baking powder, and salt in a mixing bowl. Mash it with the back of a wooden spoon until it's blended. Now add the egg and vanilla. Beat it until it's creamy. Then stir in the flour until it's combined.
Drop the batter in spoonfuls on top of the fruit. Don't smooth it all over the fruit; the globs of batter will become one smooth topping in the oven. Trust me!
Bake for 40 to 50 minutes or so, or until the crust is golden brown. After you take it out of the oven, let it cool 10 to 30 minutes. Then cut it up and serve.