White Nectarine & Blueberry Cobbler (for two)

I was looking for a quick and easy dessert to make using nectarines since I had a whole bag of them in my fridge. Then I came across this recipe! As usual, I tweaked it, adding cinnamon and using Greek yogurt + milk instead of regular unsweetened yogurt, but it turned out beautifully! I wasn't sure how it was going to turn out so I made just 3 small ramekins worth, but I will make this again in the future for sure!

It's such an easy baked dessert. Essentially, it's just baked fruit with a rock cake type biscuity topping. The addition of cinnamon just emphasises the warm feel of the cobbler, but the real satisfaction comes when you go for your first spoonful as the lovely juices from the fruit overflow over the sides of the ramekin. Beautiful nectarine syrup turned purple from the few blueberries that have burst under the heat of the oven. Those blueberries that still hold their shape by the time you delve into your cobbler provide extra bursts of scalding flavour - so be careful when you're eating this, it's best served hot, but be cautious! The textures of this dessert are just perfect, with the crunch of the topping which then transforms into a syrup soaked cakey texture where it meets the fruit; then that beautifully tender hot baked nectarine.

I served these with my baked cinnamon apple chips to further bring through that cinnamon flavour, but you can choose to serve these with cream or even ice cream!
_________________________________________________________________________________

White Nectarine & Blueberry Cobbler

(for two...or three)

Ingredients 

(fruit):

          3 nectarines
          1/4 punnet blueberries (frozen is fine)
          1-2 tbsp. lemon juice

          Zest of 1 lemon (optional)
          3 tbsp. sugar
          1/4 - 1/2 tsp. cinnamon

(topping):

          75g plain flour
          1/4 tsp. baking soda
          1 tsp. baking powder
          1 tbsp. sugar
          38g butter, softened

          1 tbsp. unsweetened Greek yogurt
          1 tbsp. milk
          Demerara sugar (to sprinkle on top)
          Cinnamon sugar (to sprinkle on top)
         

Method:

1. Preheat oven at 160 degrees Celsius
2. Blanch nectarines in a pot to allow for easy peeling (I usually blanch then peel mine with a butter knife) and roughly dice nectarines.
3. In a small bowl, combine nectarines, blueberries, lemon juice, sugar and cinnamon and set aside
4. For topping, sift together dry ingredients and rub in butter with your fingertips until a breadcrumb consistency is achieved (you can also choose to do this in a food processor)
5. Then, fold in yogurt and milk to achieve a wet dough, be sure not to over mix the dough as it can become tough
6. Divide the fruit mixture into the ramekins
7. Top with teaspoonfuls of the dough, being as rustic as possible (the more surface area you create through peaks in the dough, the more crunch you will achieve)
8. Sprinkle with demerara sugar and a pinch of cinnamon
9. Set ramekins on a baking tray and bake in the oven for 20-30 minutes until topping is golden brown and dough is cooked through

****Tips: 

- You can, of course, make a large cobbler to serve at the table just bake for twice the time
- Replace Greek yogurt and milk for regular unsweetened yogurt (just use what you have at hand)
- Cinnamon can be omitted if desired
- Any fruit can be substituted in this recipe
- Use orange juice and zest at Christmas to bring a more festive flavour to the dessert

Complementing Recipes:

- Baked Cinnamon Apple Chips:

Click here for the recipe. Lovely way to use up apples to create a light, crunchy snack for work or school.

_________________________________________________________________________________

This dessert would be perfect to make with frozen stone fruits that I may have from the summer for guests at a dinner party in the winter or just on cold, rainy days.

I'd love to see your versions of my recipes if you try them! Feel free to send them through to my email address; on Instagram with the tag (@unadornedeats) and/or hash-tag (#unadornedeats); or attach them to a comment below!

Love and luck in your cooking!

- Unadorned Eats