Nectarine and Raspberry Cobbler

Ingredients

• Nectarines (4 cups, sliced)
• Raspberries (2 cups, fresh)
• Granulated sugar (1 cup, divided)
• Cornstarch (2 tablespoons)
• Lemon juice (1 tablespoon)
• All-purpose flour (1 cup)
• Baking powder (1 teaspoon)
• Salt (1/4 teaspoon)
• Unsalted butter (1/2 cup, cold and cubed)
• Milk (1/2 cup)
• Vanilla extract (1 teaspoon)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sliced nectarines, raspberries, 3/4 cup of granulated sugar, cornstarch, and lemon juice. Toss gently to coat the fruit evenly.
3. Transfer the fruit mixture to a 9x9-inch baking dish, spreading it out evenly.
4. In a separate bowl, whisk together the flour, remaining 1/4 cup of granulated sugar, baking powder, and salt until combined.
5. Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
6. Pour the milk and vanilla extract into the flour mixture. Stir gently until just combined, taking care not to overmix.
7. Drop spoonfuls of the cobbler dough evenly over the fruit mixture in the baking dish, allowing some of the fruit to peek through.
8. Bake for 35-40 minutes, or until the fruit is bubbly and the cobbler topping is golden brown.
9. Remove from the oven and let cool for a few minutes before serving.
10. Serve warm, ideally with a scoop of vanilla ice cream for an extra indulgent treat.