Blueberry Nectarine Cobbler
By: Sheri Wetherell
Published: June 30, 2011

Sweet, fresh summer fruit calls for cobbler! Put those blueberries and nectarines to good use in this down-home-delicious dessert.
 Blueberry Nectarine Cobbler
For the fruit:
	8 small nectarines, pitted and sliced thin (about 4 ½ cups)
	2 cups blueberries, picked over
	1 cup sugar
	1 tablespoon instant tapioca
	2 tablespoons unsalted butter, diced, plus more for pan
For the cobbler:
	1 ½ cups all-purpose flour
	⅓ cup sugar
	2 ¼ teaspoons baking powder
	½ teaspoon salt
	6 tablespoons cold unsalted butter, diced into small pieces
	1 large egg
	½ cup cream
Preheat oven to 375 degrees F and position rack in the middle.
	 
	For the fruit: Cut nectarines in half, leaving skins on, and remove pits. Cut each half into thirds. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round casserole dish. Dot the top of the fruit with the pieces of butter.
	 
	For the cobbler top: In a medium bowl, whisk flour, sugar, baking powder, and salt. With your fingertips rub in butter until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a loose dough.
	 
	Spoon large spoonfuls of dough on top of the fruit in clumps. 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.
	 
	Serve with fresh whipped cream or vanilla ice cream.