Blueberry and Nectarine Cobbler Recipe | Recipe Iseasy Kitchen

Difficulty: Easy

Servings: 8

Nutritional Information Per Serving (1 of 8)
Calories: 424
Total Fat: 18 g
Saturated Fat: 11 g
Carbohydrates: 64 g
Dietary Fiber: 2 g
Sugar: 42 g
Protein: 5 g
Cholesterol: 71 mg
Sodium: 263 mg

Total Time: 1 hr 15 min
Preparation Time: 15 min
Cooking Time: 1 hr

Imagine the irresistible aroma of juicy summer blueberries and ripe nectarines bubbling under a golden, buttery toppingthis easy cobbler will transport you to sun-drenched orchards and make your kitchen the heart of unforgettable gatherings. Instant tapioca works its magic, thickening the fruit into a luscious sauce without overpowering those vibrant flavors, so every bite bursts with natural sweetness.[1][2]

Ingredients

Fruit Filling

6 ripe nectarines, weighing about 1 pound
2 cups fresh blueberries
1 cup granulated sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, cut into small pieces, plus additional for greasing the dish

Cobbler Topping

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

Cook Mode (Keep screen awake) NEW: You can enable Cook Mode to prevent your screen from dimming.

Instructions

Set a rack in the middle position of your oven and preheat to 375F (190C).
Prepare the fruit: Slice the nectarines in half along their natural crease but keep the skin intact. Then cut each half into three wedges. Toss the nectarines with the blueberries, sugar, and tapioca, then transfer this mixture to a buttered 9-inch round gratin or casserole dish. Scatter small pieces of butter over the top of the fruit.
For the cobbler topping: In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Using your fingertips, blend in 2 tablespoons of the butter until there are no visible chunks. Then mix in the remaining 4 tablespoons of butter just enough so that the mixture has evenly sized pea-like bits. In a small bowl, beat the egg and cream together, then stir this mixture into the dry ingredients to form a loose, shaggy dough.
Drop large spoonfuls of dough over the fruit in clustersthis should resemble rustic, irregular cobblestones, which is where the term cobbler originates. Bake the dish until the topping turns a golden brown and a toothpick inserted in the center comes out clean, about 1 hour. Allow the cobbler to cool on a wire rack for approximately 20 minutes.
Serve warm or at room temperature. Optionally, add vanilla ice cream or whipped cream.
Serving ideas: Pair with vanilla ice cream or a dollop of whipped cream for extra indulgence.