Blueberry Cobbler
By: Oliver Taylor-G...
Published: Saturday, August 6, 2011 - 11:44pm

Ingredients




Ingredients
4 large Nectarines pitted and sliced thin
110 Grams Blueberries
200 Grams Sugar
1 tablespoon instant tapioca
28 Grams unsalted butter, diced, plus more for pan
For the cobbler:
165 Grams all-purpose flour
66 Grams Sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
85 Grams unsalted butter, diced into small pieces
1 large egg
½ cup cream

Preparation

1 Preparation 2 Step 1 3 Preheat oven to 190 degrees celsius and position rack in the middle. 4 For the fruit: 5 Step 2 6 Cut nectarines in half, leaving skins on, and remove pits. 7 Cut each half into thirds. 8 Put nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round casserole dish. 9 Dot the top of the fruit with the pieces of butter. 10 For the cobbler top: 11 Step 3 12 In a medium bowl, whisk flour, sugar, baking powder, and salt. 13 With your fingertips rub in butter until it is in even, pea-size pieces. 14 Whisk together the egg and cream. 15 stir into the dry ingredients to make a loose dough. 16 Step 4 17 Spoon large spoonfuls of dough on top of the fruit in clumps. 18 Bake until golden brown 19 inserted a knife into the center of the topping if it comes out clean it is done. 20 This will take about 1 hour. 21 Cool cobbler on a rack for about 20 minutes. 22 Step 5 23 Serve with fresh whipped cream or vanilla ice cream.

About

Fantastic blueberry cobbler
I used blueberries here but thats because I live in Spain and it's quite difficult to find them but you can use any berries really. 
It's ok not to use the cream. I find it quite heavy with the cream so I leave it out.