Recipes : Blueberry and Nectarine Cobbler : Food Network

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Blueberry and Nectarine Cobbler
From Food Network Kitchens

Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top:
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

Serving suggestions: Vanilla ice cream or whipped cream

Directions
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 (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.

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