Blueberry And Nectarine Cobbler

Serves: 3

Graciela O'Reilly

1 January 1970

Based on User reviews:

46

Spice

52

Sweetness

44

Sourness

41

mins

Prep time (avg)

4.3

Difficulty

Ingredients:

6

Nectarines (ripe, about 1 pound)

2 cups

Blueberry (fresh)

1 cup

Sugar

6 tbsps

Unsalted Butter (cold, diced into small pieces)

1.5 cups

All-Purpose Flour

2.25 tsps

Baking Powder

1 tsp

Salt (fine)

1 large

Egg

1 cup

Heavy Cream

Directions:

1

Watch how to make this recipe

2

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

3

For the fruit: Halve the nectarines along their natural seam, but leave skins on

4

Cut each half into 3 wedges

5

Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish

6

Dot the top of the fruit with the pieces of butter

7

For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl

8

Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain

9

Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces

10

Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough

11

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler)

12

Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour

13

Cool cobbler on a rack, about 20 minutes

14

Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired

15

Serving suggestions: Vanilla ice cream or whipped cream