Blueberry Nectarine Cobbler
By: Sheri Wetherell
Published: Wednesday, December 9, 2009 - 12:43am

Ingredients




8 smalls 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 1/2 cups all-purpose flour
1/3 cup Sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
6  tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup cream

Preparation

1 Preheat oven to 375 degrees F and position rack in the middle. 2 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. 3 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. 4 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. 5 Serve with fresh whipped cream or vanilla ice cream.