Blueberry Nectarine Cobbler

Photo: flickr user The Gifted Photographer

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

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.