You know when you have a really great day? It's a day when you feel like everything is working out. Like things are falling into place. The sun is shining. Maybe there are some birds chirping? People you love are happy. You are happy. Bright things are on the horizon.
And you found out your finally moving to DC and have a real solid plan to start working towards that career you've always wanted? Too specific? Oops.
I've been a pretty bad blogger this summer. There has just been so much life happening in the lives of people around me. Weddings, babies, dance parties, graduations (for the record, I did just qualify dance parties on a level with babies) and more. I've let blogging go a little in an effort to not go insane. But I'm coming back in a big way. And when I do, I'll be blogging to you from a new kitchen in a new apartment in a new city. And I won't be able to vote in national elections.
But, sometimes I just feel like time just needs to slow down so we can eat some damn cobbler. Honestly. The summer is nearing an end and I've only just begun to get my cobbler on. Summer is such a great time for cobblers. Cobbler is easier than pie and it's topped with a biscuit to sop up the fruit juices and of course, the vanilla bean ice cream. This cobbler has plenty of juices, so we'll make sure it has plenty of biscuit.
Soundtrack: OMG obsessed. Maybe.
Blueberry & Nectarine Cobbler
Adapted from Bon Appetit
Serves 6
1 1/2 cups plus 3 tbsp AP flour, divided
3 tbsp plus 1 c sugar, divided
1 1/2 tsp baking powder
1/2 tsp kosher salt
6 tbsp chilled unsalted butter, cut into 1/2" pieces
1/2 c plus 1 tbsp greek yogurt or sour cream
6 c fresh blueberries
1 large nectarine, cut into 1/2' pieces
1 1/2 tbsp fresh lemon juice
vanilla bean ice cream, "optional" but you want it
Preheat oven to 375 degrees. Combine in the bowl of a food processor 1 1/2 c flour, 3 tbsp sugar, baking powder, and salt. Add butter and pulse until just combined. You should have pea-sized or just slightly smaller lumps of butter. Add yogurt and continue to pulse until a biscuit-like dough forms. Try not to over mix.
In a large bowl, combine remaining 1 c sugar, remaining 3 tbsp flour, berries, nectarine, and lemon juice. Toss to coat. Pour the mixture into an 8x8x2" baking dish or divide among six 6-oz. ramekins. Using clean fingers, break the biscuit topping into quarter-size crumbles and scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 25-30 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour. Before serving, reheat ramekins or single size servings for 30 seconds in the microwave. Top with vanilla bean ice cream.
1 1/2 tbsp fresh lemon juice
vanilla bean ice cream, "optional" but you want it
Preheat oven to 375 degrees. Combine in the bowl of a food processor 1 1/2 c flour, 3 tbsp sugar, baking powder, and salt. Add butter and pulse until just combined. You should have pea-sized or just slightly smaller lumps of butter. Add yogurt and continue to pulse until a biscuit-like dough forms. Try not to over mix.
In a large bowl, combine remaining 1 c sugar, remaining 3 tbsp flour, berries, nectarine, and lemon juice. Toss to coat. Pour the mixture into an 8x8x2" baking dish or divide among six 6-oz. ramekins. Using clean fingers, break the biscuit topping into quarter-size crumbles and scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 25-30 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour. Before serving, reheat ramekins or single size servings for 30 seconds in the microwave. Top with vanilla bean ice cream.
