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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Blueberry and Nectarine Cobbler

Serving Size:Serves 8


  • 6 (about 1 pound) ripe nectarines
  • 2 cups fresh blueberries
  • 1 cup sugar
  • 1 Tablespoon instant tapioca
  • 2 Tablespoons unsalted butter, diced into small pieces, plus more for pan
  • Topping:
  • 1 1/2 cups all purpose flour
  • 1/3 cup sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 Tablespoons cold unsalted butter, diced into small pieces
  • 1 large egg
  • 1/2 cup heavy cream



If you want pie but don't want to mess around with crusts, a cobbler is way to go. You don't even have to peel the nectarines for this recipe.


Position a rack in the middle of the oven and preheat to 375 degrees F. 

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. 

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. 

Spoon large spoonfuls of dough on top of the fruit in clumps. Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 45-55 minutes.  Check at 45 minutes. Cool cobbler on a rack, about 20 minutes. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired. 

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