Blueberry And Nectarine Cobbler |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Read more . 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:
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.
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