1 Video | Photo: Blueberry and Nectarine Cobbler Recipe
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.
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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By alliaon81900
on May 12, 2013
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Delicious! I made this for dessert on Mother's Day and it was a hit! I did make some improvisions though. Since we are not in nectarine/ peach season, I used frozen peaches. It worked just as well, no loss in flavor. Also, I used a 9 x 13 inch rectangular Pyrex baking dish- no mess or bubbling over. Finally, I baked it for 35 mins uncovered and then 5 more covered with foil. The biscuits on top were the perfect texture- light & fluffy.
By mamareen
Jupiter, FL
on September 29, 2011
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I have been baking desserts for 35 years to feed a sweet-loving husband, and he told me this is one of the three best desserts I have ever made, and I couldn't agree more. I had to use frozen blueberries, so I doubled the amount of cornstarch in the recipe, as I knew they would be juicier than fresh (I didn't have any tapioca starch in my pantry. I also used half and half instead of the heavy cream, and I also used pumpkin pie spice in the fruit and in the crust (about 1/2 t. in each. I also used a tad less sugar as my fruit was exceptionally sweet on its own.I also added the zest from an orange to the fruit. It was superb. Thank you FN for this incredible recipe.
By natalieconverse
on September 19, 2011
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Amazing! This is my new favorite cobbler recipe. I substituted the tapioca for cornstarch and the heavy cream for a whole milk/butter combo and sprinkled cinnamon on top of the fruit before I put the topping on. Everyone loved it!
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