Back when Steve and I lived in New York — we lived there for about 4 months when Steve played Minor League Baseball with the NY Mets — I baked a whole ton. Like a lot. Steve was gone at the field, every. single. day. Pretty much allll day. So I would bake in the day and watch his games at night. That was my life. But I loved it! And we had the best time living in NYC. During those 4 months, I broadened my baking skills and encountered some of my favorite recipes. One of my favorite recipes from that time were these amazing Goat Cheese Biscuits. I actually discovered the recipe for those biscuits many years earlier but didn’t perfect them until then. They are savory, fluffy, tangy, and truly addicting.
In creating this recipe, I thought it would be fun to bake a Cobbler and use those amazing Goat Cheese Biscuits as the biscuit topping. I came up with a Nectarine Blueberry Cobbler — Nectarines are just coming into season and blueberries add a sour, tangy punch. The overall flavor combinations of this dessert are really unique and outstanding. The Goat Cheese in the topping adds the perfect savory touch to a normally all-sweet dessert. Don’t be surprised if you see more savory flavors popping up in my dessert recipes!
- 2 cups Nectarines, Sliced
- 2 cup Blueberries, Fresh or Frozen (Thawed)
- ½ cup Sugar
- 1 tablespoon Cornstarch
- ½ tablespoon Pure Vanilla Extract
- Pinch Salt
- 2 cups Self Rising Flour
- 4 tablespoons Butter, Cold
- 4 ounces Goat Cheese
- 1¼ cups Buttermilk, plus more if needed
- Preheat the oven to 350 degrees F. Grease the inside of a round baking dish. Set aside until needed.
- Place the nectarines and blueberries in a medium bowl. Add the sugar, cornstarch, and vanilla, and fold/stir to combine. Be sure to completely coat the fruit with the sugar, cornstarch, and vanilla.
- Pour the fruit mixture into the prepared baking dish. Set aside.
- To make the biscuit topping, place the self rising flour in a medium bowl. Cut in the butter and goat cheese. Using your hands, or a pastry blender, work the butter and goat cheese into the flour until they are about the size of peas.
- Make a well in the center, and add the buttermilk. Use a rubber spatula or wooden spoon to gently stir to combine. You don't want to overmix the dough. Just be sure to stir/fold enough for the dough to be completely moistened and there is no flour left. Add more buttermilk if you need, 1 teaspoon at a time.
- Use an ice cream scoop to grab a large dollop-sized ball of dough and place it on top of the prepared fruit. Continue until you have covered the most surface of the fruit as possible.
- Place the baking dish on a baking sheet and place it in the oven to bake, for about 1 hour. The cobbler will be done when the fruit is bubbling over and the biscuit topping had lightly browned.
- Remove from the oven and allow to cool slightly before serving. Serve warm.