Blueberry Nectarine Cobbler

Total Time:
1 hr 15 min
15 min
1 hr
  • Filling:
  • 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 pan
  • Topping:
  • 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

1. Position a rack in middle oven and preheat to 375F. Butter a 9-inch round gratin or casserole dish and set aside.

2. For filling: Halve each nectarine along the natural seam; cut halves into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and place in the prepared dish; Dot with butter pieces.

3. For topping: Whisk flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons butter, using fingertips, until no visible pieces remain. Rub in remaining 4 tablespoons butter to even, pea-size pieces. Whisk egg and cream together; stir into dry ingredients to a shaggy, loose dough.

4. Drop large spoonfuls of dough onto fruit. Allow dough edges to touch so overall effect resembles cobblestones. Bake until golden brown and a toothpick inserted into center of topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.

5. Serve warm or at room temperature.

Calories: 451

Total Fat: 18 grams

Saturated Fat: 11 grams

Total Carbohydrate: 70 grams

Protein: 5 grams

Sodium: 300 milligrams

Cholesterol: 78 milligrams

Fiber: 3 grams

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