Nectarine and Berry Almond Cobbler
Ingredients
- 3 lbs nectarines
- 1 cup blueberries
- 1 cup raspberries
- 3/4 cup sugar, divided and 1 tablespoon
- 2 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 cups biscuit-type mix*
- 1/3 cup light cream or milk
- 1/2 stick (4 tablespoons) melted butter
- *We used Bisquick for this recipe.
Summer fruit, packaged biscuit mix and Odense Almond Paste produce a cobbler that is as delicious as it is easy to prepare.
Time
25 minutes to assemble
60 minutes to bake
Total time: 85 minutes
60 minutes to bake
Total time: 85 minutes
Yield
8 servings
Ingredients
- 3 lbs nectarines
- 1 cup blueberries
- 1 cup raspberries
- 3/4 cup sugar, divided and 1 tablespoon
- 2 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2 cups biscuit-type mix*
- 1/3 cup light cream or milk
- 1/2 stick (4 tablespoons) melted butter
- *We used Bisquick for this recipe.
Directions
- Preheat oven to 425°F. Butter a 2-quart baking dish.
- Wash nectarines well, leave unpeeled. Cut 1/4" slices into large bowl.
- Add blueberries and raspberries, 1/2 cup of sugar, cornstarch, and nutmeg. Mix well and pour into baking dish. Place dish on cookie sheet.
- Bake 45 minutes or until fruit is bubbling.
- Just before fruit is bubbling, add Almond Paste (grated using large hole side of a box grater) to mixing bowl, with biscuit mix, 1/4 cup sugar, cream and butter. Stir until combined.
- Remove dish from oven and drop rounded tablespoons of dough on top of fruit. Sprinkle with remaining tablespoon of sugar.
- Return to oven. Bake 15 minutes or until top is deep golden and cooked through. Let rest 15 minutes and serve.
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