Tea on Tuesday

We are still enjoying lots of lavender from our garden, so here is another wonderful lavender recipe, with blueberries and nectarines.

Lavender Nectarine-Blueberry Cobbler

This is a truly delightful combination of flavors. If you don’t have any vanilla sugar, use regular sugar and 1/2 tsp. vanilla extract. I have used organic dried English lavender flower buds (unopened
flowers) in this recipe. If you use a different variety or fresh lavender, you may get a weaker or stronger lavender flavor.

COBBLER TOPPING:
2 cups flour
1/4 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
6 TBSP. unsalted butter, chilled
1 large egg
2/3 cup whole milk
COBBLER FILLING:
4 cups sliced nectarines, 1/2 inch thick slice
1 and 1/2 cups fresh blueberries
6 TBSP. vanilla sugar
1 tsp. dried lavender flower buds
3 TBSP. flour

Pre-heat oven to 375 degrees. Combine the nectarines, blueberries, vanilla sugar, and lavender. Taste for sweetness. Stir in the flour and pour into a 1 and 1/2 quart ceramic baking or gratin dish. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small pieces and cut it into the flour with a pastry blender or two knives. Combine the milk and the egg, and stir into the dry ingredients. Stir to form a soft dough. Spoon or shape by hand rounds of dough on top of the fruit. The dough should cover the entire top, but leave spaces between the dough to let the fruit bubble up during the baking.
Bake for 40 minutes at 375 degrees, until the topping is cooked through and lightly browned, and the filling bubbles up. Serve warm (with a little vanilla ice cream).
Copyright 2000-2010 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal Use Only.