Blueberry and Nectarine Cobbler

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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.

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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.

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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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This was REALLY GOOD!!!!!!!!! We made it with Nectarines, Blueberries, and Raspberries. I read the comments and did not add all the sugar with the berries, did not have tapioca so I put in corn starch, made and made the topping with brown sugar. We all really enjoyed it. I will be making this again, and when I do I will add a bit more sugar to the topping and oats......... I think this is wonderful even if you did not change it at all..........

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This was a big hit with our picnic friends! I didn't have any tapioca so I substituted with a tablespoon of corn starch. The crust was fantastic but I think next time I might try adding some oats or something to make it a little crunchy like a dutch crust. Also, I used nectarines, blueberries, blackberries, and strawberries. This would be good with any fruit.

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Great recipe. Easy to make and very flavorful. Thanks

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This is AWESOME. Soooooo easy and delicious! I made this Saturday morning after a trip to the farmer's market and ma planning on making it again this week for friends. Already got rave reviews from everyone who tried it. Agree w/ others reviews - use a bigger dish and a bit more tapioca - but a keeper for sure!

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I had 6 nectarines that were nearing end of life, so I came to my favorite website to find something to do with them. My store did not have any fresh blueberries so I had to buy the frozen. But right next to the frozen blueberries I saw a bag of a mixed medley of blue berries, raspberries and black berries. Wow, I thought, that would really be pretty. Not only pretty but tasty too. I did what another commenter mentoined about a little vanilla in the topping. The dough when finished reminded me of sugar cookie dough.

Mine came out of the oven after 40 minutes, with nice golden brown top. Any longer than that and It would have been too dark. I did not need any foil and checked it every 10 minutes.

The taste is out of this world! Sweet, and tender. I had to sneak a bite out of one of the corners. Next time I will cut back to sugar to about 3/4 cup though.

Use a larger pan then 9 inches though. I tried it first with just the fruit and it would have spilled over in the oven, Use a larger pan.

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I am so impressed by the simple process involed in making this delicious receipe! I could not wait to taste it before serving it to my family. I altered the sugar with sweetner and the flour with wheat and it was superb! So not only was it a great treat for my family but it is a sweet and partially healthy treat!
Fantastic performance Chefs from From Network Kitchen! My family and I salute you all!

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This was a lovely recipe. The first time I made it exactly according to the directions. The second time I made two minor changes based on other reviews. First, I tented it with foil for the last 20-25 minutes. This kept it from getting too brown and let the topping bake fully. Also, I used a little more tapioca - the filling was a little watery the first time. YUM!