Barrel-Aged Ale, Nectarine & Raspberry Cobbler

A bowl filled with stone fruit, cooked with scotch ale, is topped with a cobbler biscuit and a scoop of vanilla ice cream. A glass of beer sits beside the bowl

Pair With

Barrel-aged Scotch ale

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Brown ale

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Difficulty 2
Prep Time 15 mins
Cook Time 20 mins
Serves 8

Difficulty 2
Prep Time 15 mins
Cook Time 20 mins
Serves 8

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)
1 tsp (5 mL) lemon zest
2 tsp (10 mL) lemon juice
1/8 tsp (0.5 mL) salt

Ingredients for the Biscuit Topping

3/4 cup (180 mL) all-purpose flour
1/3 cup (80 mL) cornmeal
3 tbsp (45 mL) granulated sugar
1-1/2 tsp (7.5 mL) baking powder
1/4 tsp (1 mL) salt
3 tbsp (45 mL) cold unsalted butter, cut in 1/2-inch chunks
1/2 cup (125 mL) buttermilk

Directions for the Filling

1. Place rack in middle of oven and preheat to 425°F.
2. 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

1. 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.
2. 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.

Tips

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.

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