If you’re starting to feel a little, um, bulky as summer approaches, keep this fruity cobbler in mind because it’s a lean, but delicious, dessert. The biscuits are moistened by a healthy pour of buttermilk, and the modest amount of butter provides flavor without weighing the biscuits (or you) down. The other great thing is that the biscuits are made in a bowl and simply spooned over the fruit, rather than rolled out and cut, making this a no-sweat dessert (another plus in summer).

　　

Ingredients

makes 6 servings

　　

Filling

8 medium nectarines (about 3 pounds/1.5 kg)

　　6 tablespoons (75 g) sugar

　　2 teaspoons kirsch or lemon juice

　　2 teaspoons all-purpose flour

　　1 teaspoon vanilla extract

　　1 1/4 cups (6 ounces/170 g) blueberries, raspberries, or blackberries

　　

Biscuits

1 1/2 cups (210 g) all-purpose flour

　　1 teaspoon baking powder

　　1/4 teaspoon baking soda

　　2 teaspoons sugar

　　1/4 teaspoon salt

　　4 tablespoons (2 ounces/60 g) unsalted butter, frozen in 1 piece

　　2/3 cup (160 ml) buttermilk

　　1 large egg yolk

　　1 teaspoon whole milk or cream

　　Coarse-crystal or granulated sugar, for sprinkling

　　

Step 1

Preheat the oven to 375°F (190°C).

　　

Step 2

Halve, pit, and cut the nectarines into 1/2-inch (1.5-cm) slices. In a large bowl, toss the nectarines with the 6 tablespoons (75 g) sugar, the kirsch or lemon juice, the 2 teaspoons flour, the vanilla, and berries. Divide the mixture evenly among six shallow individual baking dishes or transfer to a shallow 2-quart (2-liter) baking dish. Bake, stirring once, until the fruit is heated through, about 20 to 25 minutes for individual dishes or 40 minutes for a large baking dish. Remove from the oven.

　　

Step 3

To make the biscuits, in a large bowl, whisk together the 1 1/2 cups (210 g) flour, the baking powder, baking soda, the 2 teaspoons sugar, and the salt. Grate the frozen butter on the largest holes of a box grater into the flour mixture. Stir in the buttermilk just until an evenly moistened batter forms.

　　

Step 4

Using a large spoon, divide the batter evenly among the individual dishes, dropping it in mounds over the partially baked fruit, or drop 6 equal-size mounds of batter over the fruit in the large baking dish.

　　

Step 5

In a small bowl, whisk together the egg yolk and milk or cream. Dab the top of each biscuit liberally with the egg wash and sprinkle with coarse-crystal or granulated sugar. Bake until the biscuits are golden brown, 20 to 25 minutes.

　　

Serving

Step 6

This cobbler is great served warm with a favorite ice cream or, if you’re counting calories, frozen yogurt.

　　

Variation

Step 7

To make NECTARINE-CHERRY COBBLER, substitute 1 1/2 cups (8 ounces/225 g) pitted sweet cherries for the blackberries.

　　

tip

Step 8

Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.