Cobbler is an absolute staple in our house. It's one of those amazing desserts that works with seasonal fruit year-round. It can be made ahead for parties and makes for a gorgeous presentation in individual ramekins. My staple cobbler recipe is really a short bread cookie recipe over the top of fresh fruit. However, I recently had one reminded me of a clafouti. A clafouti is a traditional french dessert, which is like a cobbler, but, instead of a crumbly baked topping. The fruit is poured into a dish filled with batter, and the batter bakes up around the fruit. I played with the recipe a bit, and this delight is what I came up with. It would work with any combination of stone fruit and berries.
Nectarine Berry Cobbler Clafouti
- 2 c chopped nectarines
- 1 c blackberries
- 2/3 c flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 c butter, softened
- 1/2 c sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 c half & half
Preheat oven to 375F. In an 8 inch square baking dish, mix nectarines and berries.
Set aside. In a small bowl, sift together flour, baking powder and salt. In a separate bowl, cream butter and sugar until light and fluffy. Beat in egg, vanilla extract and half & half. Add flour mixture to butter mixture, stirring just until combined.
Pour batter over fruit, covering the fruit as evenly as possible.
Bake for 35 to 40 minutes, until topping is golden brown and edges are bubbling.
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