Blueberry and Nectarine Cobbler

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.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 8 servings
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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

Directions

  1. Position a rack in the middle of the oven and preheat to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
  6. Serving suggestions: Vanilla ice cream or whipped cream.
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