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4061 Powder Mill Road, Suite 705 • Calverton, MD 20705 • Phone: 301.595.8600 • Toll Free: 877.595.8605

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.

Total: 1 hr 15 min, Prep: 15 min, Cook: 1 hr
Yield: 8 servings

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

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.
  6. Serving suggestions: Vanilla ice cream or whipped cream.

Recipe from the Food Network Kitchen

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