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1
Preheat the oven to 375F (190C).
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2
Halve, pit, and cut the nectarines into 1/2-inch (1.5-cm) slices.
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3
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.
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4
Divide the mixture evenly among six shallow individual baking dishes or transfer to a shallow 2-quart (2-liter) baking dish.
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5
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.
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6
Remove from the oven.
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7
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.
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8
Grate the frozen butter on the largest holes of a box grater into the flour mixture.
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9
Stir in the buttermilk just until an evenly moistened batter forms.
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10
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.
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11
In a small bowl, whisk together the egg yolk and milk or cream.
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12
Dab the top of each biscuit liberally with the egg wash and sprinkle with coarse-crystal or granulated sugar.
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13
Bake until the biscuits are golden brown, 20 to 25 minutes.
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14
This cobbler is great served warm with a favorite ice cream or, if youre counting calories, frozen yogurt.
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15
To make NECTARINE-CHERRY COBBLER, substitute 1 1/2 cups (8 ounces/225 g) pitted sweet cherries for the blackberries.
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16
Have a sheet of aluminum foil on the lower rack of the oven during baking to catch any overflow of fruit juices.
