Sweet, fresh summer fruit calls for cobbler! Put those blueberries and nectarines to good use in this down-home-delicious dessert.
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.
