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Blueberry and Nectarine Cobbler

Adapted By Brennan's 27 Sep 2018

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:

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.