La Peetch Nectarine & Berry Cobbler
Prep time
Cook time
Total time
Lightly adapted from a recipe by Alice Waters (by adding basil to the fruit and substituting half-and-half with milk and more whipping cream), this easy dessert makes a yummy breakfast, too. (The photo is from the cookbook In the Green Kitchen by Alice Waters.)
Serves: 8-10
For the Fruit
  • 5 cups nectarines, pitted and cut into ¼-inch slices
  • 2 cups blackberries
  • 2 cups blueberries
  • ½ cup sugar
  • ¼ cup flour
  • Zest and juice of one lemon
  • Handful of fresh basil, torn into small pieces
  • Pinch of salt
For the Sweet-Cream Biscuits
  • 2½ cups unbleached all-purpose flour
  • 1½ tbsp sugar + another tablespoon for sprinkling the biscuit tops
  • 2½ tsp baking powder
  • Pinch of salt
  • 1½ tbsp unsalted butter, melted and cooled a bit
  • ¾ cup + 2 tbsp whipping cream
  • ¼ cup milk
  1. Heat the oven to 400°F.
  2. Put the fruit in a 9" by 12" gratin pan that's about 3" deep. Mix the sugar, flour and salt in a bowl, add to the fruit and stir. Add the lemon zest and juice, and basil and stir again.
  3. Put in the oven and bake for 8 minutes.
  4. In the meantime, combine the flour, 1½ tablespoons sugar, baking powder and salt in a bowl. Stir in the butter, whipping cream and milk and blend until the mixture is just combined.
  5. Roll out the dough on a lightly floured surface to ½" thickness. Pierce the dough with a fork at ½" intervals. Cut into ten 2¼" circles. Arrange the biscuits evenly on top of the fruit. Brush the tops of the biscuits with the remaining 2 tbsp whipping cream and sprinkle with a tablespoon of sugar.
  6. Put the pan back in the oven and bake for 35-45 minutes until the biscuits are nicely browned and the fruit is bubbling.
Recipe by Latitude 65 - Jubilados Savouring the Journey at