- 4 c sweet cherries, pitted and halved
- 3 c ripe nectarines, sliced
- ½ c sugar, divided
- 2¼ c unbleached all-purpose flour, plus 2 T, divided
- Zest from one lemon
- 1 T lemon juice
- 1¼ t ground cinnamon, divided
- ¼ t baking soda
- 1¾ t baking powder
- ¼ t salt
- ½ c (1 stick) cold butter, in tablespoon-size slices
- ¼ c buttermilk
- ½ c heavy cream
- ¼ c Turbinado sugar
- Cherry Nectarine Crumble:
- 1 c rolled oats
- ½ c flour
- 1/3 c brown sugar
- ½ t cinnamon
- Pinch of salt
- ½ c butter, chilled and cut into tablespoon-size pieces
Preheat oven to 375°F.
Combine cherries and nectarines in a large bowl. Stir in ¼ cup sugar, 2 tbsp flour, lemon zest, juice, and ¼ tsp cinnamon and mix well. Pour into an 11x8-inch baking dish and bake until fruit juices begin to bubble around edges of pan, about 15 minutes.
Meanwhile, to make the biscuits, combine remaining flour, ¼ cup sugar, 1 tsp cinnamon, baking soda, baking powder, and salt in a large bowl. Add all butter pieces at once and cut into flour mixture using your fingers or a pastry blender. Incorporate flour just until the mixture is in large crumbles (overworking it will create tough biscuits). Stir in buttermilk and heavy cream, and mix until all ingredients are combined and the dough comes together.
Remove fruit from oven. With a large spoon, drop biscuit dough on top of hot fruit, leaving a bit of space between each biscuit. Sprinkle with Turbinado sugar and return to oven. Bake until the biscuits are golden brown and sound hollow when tapped, about 20 to 25 minutes. Spoon biscuits and berries into serving bowls and serve warm with whipped cream or vanilla ice cream.
Variations: Substitute cardamom for the cinnamon; try peaches or rhubarb (or both!) for the nectarines; turn it into a crisp by topping the raw fruit with your favorite topping.
Follow the recipe for the Cobbler, but place this topping on your raw fruit before baking. For the Cherry Nectarine Crumble: Combine oats, flour, brown sugar, cinnamon, and salt in a medium size bowl. Add the butter and cut into dry ingredients with your hands, mixing to a coarse crumble. Sprinkle over fruit and bake until fruit is bubbling and top is browned, about 25 to 30 minutes.
Recipe from ReadyMade