Summer fruit begs to be eaten. It’s in its nature to be consumed at the end of hot summer days, reminding you that soon they will fade into the distance and be but a memory until next year. My favorite part of summer is here, as we head into August and the stone fruits ripen, their plump skins calling out daily. Who am I to disagree with their wishes?
Nthan Lyon, host of Good Food America on Veira Living shares his recipe, which is just begging for a scoop of cold, creamy ice cream.
For the fruit filling:
10 large nectarines, cut into bite-size pieces, pits discarded (8 cups)
2 pints blackberries (4 cups)
1 teaspoon lemon zest (zest of 1 lemon), grated on a Microplane
3 tablespoons freshly squeezed lemon juice (juice of 1 lemon)
2 teaspoons pure vanilla extract
3 tablespoons dark brown sugar
1½ tablespoons cornstarch
For the top:
½ cup old-fashioned oats (not instant)
1 cup whole raw almonds
⅓ cup unbleached all-purpose flour
2 teaspoons ground cinnamon
⅓ cup dark brown sugar
¼ teaspoon kosher salt
5 tablespoons unsalted butter, melted
Adjust an oven rack to the middle position, then preheat the oven to 375ºF. Combine the fruit, lemon zest, lemon juice, vanilla, and dark brown sugar in a large bowl and fold together to mix. Using a little fine mesh sieve (such as for dusting confectioners’ sugar), dust the cornstarch over the fruit evenly and fold together gently.
Combine the oats, almonds, flour, cinnamon, brown sugar and salt, in the order they are listed, in a food processor and process for 5 seconds. Transfer into a medium bowl, then stir in the melted butter until well combined. Butter the sides and bottom of a 13 x 9 x 2-inch casserole dish. Pour the fruit into the prepared baking dish and top evenly with the crumb topping.
Bake, uncovered, for 30 minutes until the cobbler looks nice and bubbly. The topping should be a light golden brown. Serve warm with ice cream or chilled with whipped cream. This cobbler also doubles as a great breakfast treat.
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