Peaches, nectarines, strawberries, and blueberries are sauteed with white wine and spices and then baked with a decadent cobbler
My family is from the south, and we love our peach cobbler! I ate it all the time growing up. When I got married, my mom put together a book of old family recipes for me. Of course, she included our yummy peach cobbler recipe. It is a simple, yet scrumptious recipe: a can of peaches, equal amounts flour, sugar, milk, butter, and some baking powder. And it’s absolutely decadent just like this.
But today, I’m elevating it a bit, adding strawberries, blueberries, nectarines, some spices and, best of all, sweet white wine. It’s still quick and simple to make but has a few extra hidden flavors. Let me show you just how simple it is.
Preheat your oven to 350 degrees. Start by slicing your strawberries and tossing then with your blueberries.
Slice your peaches and nectarines very thin. I leave the peel on because of all the health benefits (jk, I actually just hate peeling them.) I used a combination of white and yellow peaches and nectaries.
Heat some butter over high heat. Toss in peaches and nectarines. Add 1 cup sugar and toss until coated. Sautee peaches and nectarines for about 3 minutes. Add some water and the juice and zest of half a lemon. This won’t be enough to actually taste the lemon flavor in the end product, but the lemon helps bring out the natural flavors of the fruit.
Next, you’ll need to add your spices, a delicious combination of cinnamon, nutmeg, and cloves. Make sure to taste your mixture and adjust your seasonings according to taste. And now my favorite part, the wine. I’m using a sweet Riesling, but any type of dessert wine would work.
You’ll want to cook your mixture on high for about 8-10 minutes, giving the alcohol a chance to cook out. Next add, your strawberries and blueberries. Cook for another 3-5 minutes. Remove from the heat and add some kosher salt and vanilla.
Now, it’s time to whip up your batter. Start by melting 1 1/2 cups of butter in your baking dish. In a separate mixing bowl, mix self-rising flour, sugar, and milk. If you don’t have any self-rising flour, you can use regular flour sifted with about 2 tsp baking powder.
Pour your batter over the melted butter. Whew, look at that melted butter in all of its golden, delicious splendor.
Spoon your fruit compote over the butter and batter. Yes, over. As it cooks, the batter will rise up over the fruit and will mix with the yummy fruit syrup.
Now, you just know that this pie pan filled to the brim with butter and syrup is going to overflow when baking, so place your pie pan on a cookie sheet to catch the drips.
Bake for about 30 minutes at 350 degrees or until the cobbler is golden brown. Allow the cobbler to cool for a few minutes before serving. You want to serve it warm, but cobbler is always so incredibly hot when it comes out of the oven that it needs to rest for a little while.
And here you can see how the cobbler rises up and mixes with the fruit compote. I love the beautiful imperfection of this rustic dessert! It’s an age-old treasure. Enjoy!