Summer Stone Fruit & Blackberry Cobbler

This amazing cobbler is based off my Mom’s recipe (remember the blackberry cobbler I made for Advent?) but I added lemon zest, lemon juice and the ripest peaches and nectarines to take advantage of the plethora of summer stone fruit and berries at the farmer’s market.

How do you know which peaches and nectarines will taste the best? Choose only yellow varieties; white peaches and nectarines have more sugar but they also have more water and will make your cobbler mushy and runny. Yellow fruit holds much better. The fruit that is soft on the top around the stem hole (your finger can leave a slight indent) is ripe. These are the ones you want! I actually left mine sitting on our table for a couple extra days to the point of almost spoiling. They were the sweetest and most juicy peaches and nectarines we’d ever tasted. If you can’t find ripe yellow fruit, or don’t have time to wait until they’re ready, stick to only using berries.

Cam also adds that this is delicious cold, in the morning or late at night 🙂 And always with ice cream.

I hope you enjoy it, and have a beautiful weekend.

Summer Stone Fruit & Blackberry Cobbler
{serves 4-6 or 1 Cameron Marshall}

2 very ripe yellow peaches, sliced
3 very ripe yellow nectarines, sliced
2 C ripe blackberries
1 lemon (zest & juice)
1 teaspoon vanilla extract
1 C flour
1 C raw sugar
1 egg
1 TBS baking powder
pinch of salt
1/4 C butter, melted

Preheat the oven to 350 degrees F.

Combine the peaches, nectarines, blackberries and the zest of one lemon in a large bowl. In another bowl, combine the flour, sugar, baking powder and salt. Add in the egg, vanilla extract and juice of half of the lemon. Combine with a fork until the mixture is crumbly. Lay the fruit on a
greased 9×13 pan or similar. Cover the fruit with the dry mixture and then drizzle on the
melted butter.

Bake for 30-35 minutes or until lightly browned on top. Serve with vanilla ice cream.