Blueberry Nectarine Cobbler Printer-friendly
Source: News Tribune
Yield: 8 servings

Adapted from a recipe by pastry chef Claudia Fleming of Gramercy Tavern in New York by the U.S. Highbush Blueberry Council

1-2/3 cups flour
1/2 cup sugar, divided
6 tablespoons cold butter, cut into half-inch cubes
1-1/2 tablespoons baking powder
1/4 teaspoon salt
3/4 cup heavy cream, divided
4 cups blueberries
l-1/2 pounds nectarines (6 medium pieces of fruit), pitted and diced
2 tablespoons quick-cooking tapioca

In the bowl of a food processor, fitted with chopping blade, combine flour, 1/4 cup of the sugar, butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs. Set aside 1 tablespoon of the cream; add remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed.

Turn dough out onto a lightly floured surface and gently pat together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.

In a large bowl, combine blueberries, nectarines, 3 tablespoons of the remaining sugar and the tapioca; let stand 20 minutes.

Preheat oven to 350 degrees. Spread blueberry mixture in a shallow 2.5-quart baking dish; arrange dough rounds on top. Brush rounds with the reserved cream; sprinkle with the remaining 1 tablespoon sugar.

Bake until the filling bubbles and the topping has browned, about 50 minutes. Serve warm with ice cream, if desired.

Linbo Blueberry Farm
1201 South Fruitland, Puyallup, WA 98371

page updated: 7/11