Blueberry and Nectarine Cobbler

When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce[. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.]

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

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 desired.

Copyright 2007 Television Food Network, G.P. All rights reserved


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    This recipe is featured in:

    Summer Parties