BBQ Time: Dessert! Blueberry and Nectarine Cobbler Recipe

Blueberry and Nectarine Cobbler

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. ...
Level: Easy
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 8 servings
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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

Position a rack in the middle of the oven and preheat to 375 degrees F.
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.
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.
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.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.

Serving suggestions: Vanilla ice cream or whipped cream.