When summer fills your fruit bowl a little too full, this cobbler is a tasty way to eat it all up. Malty barrel-aged Scotch ale brings out the jammy flavour of the fruit, which is especially nice when garnished with whipped cream or vanilla ice cream. Topped with buttery cornmeal biscuits, this cobbler is so good, you might even want the leftovers for breakfast!
Ingredients for the Filling
900 g firm ripe nectarines, halved, pitted and cut in eighths
1 cup (250 mL) raspberries
1/4 cup (60 mL) barrel-aged Scotch ale or another sweet, malty beer
2 tbsp (30 mL) all-purpose flour
1 to 2 tbsp (15 to 30 mL) granulated sugar (see tips)
Place rack in middle of oven and preheat to 425°F.
In an 8-inch square baking dish, combine nectarines, raspberries, Scotch ale, flour, sugar, lemon zest, lemon juice and salt. Toss to combine. Set aside.
Directions for the Biscuit Topping
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder and salt. Using your fingers, a fork or a pastry blender, cut in butter until mixture looks like coarse crumbs. Using a spoon or rubber spatula, stir in buttermilk until a sticky dough forms.
Drop dough by large spoonfuls over fruit mixture (dough won’t entirely cover fruit). Bake in preheated oven until fruit is tender and biscuits are golden on top and no longer doughy underneath, 20 to 25 minutes. Serve warm or at room temperature.
The ripeness and sweetness of the nectarines will dictate how much sugar you’ll use. Fresh, ripe nectarines should only require 1 tbsp (15 mL) sugar to sweeten them.
We weren’t kidding about eating this cobbler for breakfast! Instead of adding decadent ice cream or whipped cream on top, garnish each serving with a dollop of thick, creamy yogurt.