Blueberry Nectarine Cobbler

Submitted by Anastacey

"I saw this advertised on a food network commercial. It looked really good, so I wanted to put it here so I would remember. I'll probably make this for my graduation party in June!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 8

ingredients

• Fruit

• 6 ripe nectarines, about 1 pound
• 473.18 ml fresh blueberries
• 236.59 ml sugar
• 14.79 ml dry tapioca
• 29.58 ml unsalted butter, diced into small pieces, plus more for the pan

• Cobbler Top

• 354.88 ml all-purpose flour
• 78.78 ml sugar
• 11.09 ml baking powder
• 2.46 ml fine salt
• 88.74 ml cold unsalted butter, diced into small pieces
• 1 large egg
• 118.29 ml heavy cream

• Serving suggestions

• vanilla ice cream or whipped cream

directions

1. Position a rack in the middle of the oven and preheat to 375 degrees F.
2. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
3. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
4. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
5. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.