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    You are in: Home / Dessert / Blueberry and Nectarine Cobbler Recipe
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    Blueberry and Nectarine Cobbler

    Blueberry and Nectarine Cobbler. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Boomette's Note:

    A recipe I saw on Food Network. Something I have to try :P

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    Units: US | Metric


    Cobbler Top

    Serving suggestions


    1. 1
      Position a rack in the middle of the oven and preheat to 375 degrees F.
    2. 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. 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. 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. 5
      Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.

    Ratings & Reviews:

    • on July 20, 2009


      What a lovely cobbler Boomie...So tasty. I love the flavor created by the blueberries and nectarines. Sweet, tart and tangy. It was delicious, my dh & neighbors were over the moon. I should mention that the biscuit was incredible....Thanks for sharing another wonderful recipe....Baby Kato

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    • on October 21, 2008


      Thanks, Boomette, for a great cobbler! I wasn't able to find useable nectarines, so used peaches instead & those, along with the blueberries made for a great dessert! It was so easy to make, & served with some frozen vanilla yogurt, it was wonderful! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

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    • on July 11, 2010


      Divine!! Yesterday must have been my day for Food Network, as I also served with Grilled Boneless Sirloin and Vidalia Onion Skewers #428645 and Paula Deen's Grilled Potato Skins #431482. As for the cobbler, I did only use half the sugar in the fruit, also brown sugar in the topping with a dash of vanilla, then put some cinnamon on the top. Mine was done in 40 minutes, so I suggest keeping an eye on it after that time. I was worried about it boiling over, so I did put a cookie sheet on the bottom rack, which I am glad I did! I think half and half would work just fine as well.erved with Vanilla Bean Ice Cream and it was delish!

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    Nutritional Facts for Blueberry and Nectarine Cobbler

    Serving Size: 1 (238 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 446.8
    Calories from Fat 164
    Total Fat 18.3 g
    Saturated Fat 10.9 g
    Cholesterol 77.3 mg
    Sodium 264.2 mg
    Total Carbohydrate 69.0 g
    Dietary Fiber 3.2 g
    Sugars 45.1 g
    Protein 4.9 g

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