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
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
Adapted From: FoodNetwork.com
If you want pie but don’t want to mess around with crusts, a cobbler is the 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.