Blueberry and Nectarine Cobbler

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Per the recipe: cutting unpeeled, slightly unripe yet fragrant fruit into large pieces yielded perfect, toothsome filling supporting a not-too-sweet crust.
With almost 40 years as a professional baker, (now a social worker and pediatric medical play therapist this recipe, which doubled perfectly, is straightforward, and good to go as is i.e. little need to manipulate it to my will.
A personal adaptation; the crust: initially used my Kitchen Aid w/ flat paddle, finished by hand.

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I had fun making this cobbler and it tasted great. There is nothing that I would do differently. I will definitely make this again.

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I get requests for this all the time now and it has become a signature dish for me. I use whatever fruit is at its peak, and sometimes I'll add a little cinnamon-sugar to the top. It is better than my mom's, which is saying a LOT as she is a baking champion!

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I made this for our 4th of July picnic and it was a hit with everyone! Great flavor and easy to make.

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this recipe contained one of the best crusts i've ever made on a pie/cobbler. It was perfectly cakey and delicious! I substituted apricots for nectarines, because they were not at my grocery store but the dish came out beautifully, though a tad bit on the tart side.

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I tweaked it a bit. I used 1-3/4 c. blueberries and 8 peaches. Plus, I only about 1/2 c. sugar with the fruit (worried 1 c. would be too sweet. It was excellent! It's great warm with some condensed milk.

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This is a really easy cobbler but I have to say that I've made others with tastier biscuits/dough. The fruit combination was very good and the presentation was really nice but I think that the dough could have been a little tastier and not so plain.

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very good

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This cobbler was easy to prepare. Like some others, I put it in a 9x13 pan and cooked it for 45 minutes. No spillovers and the crust was perfectly cooked. So, so good.

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Yummy. Would suggest bigger size dish to cook in - lots of fruit in there and it bubbles over!