Blueberry and Nectarine Cobbler
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
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.]
- 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
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.
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