Dessert,  Food,  Fruit,  Fun

Nectarine & Blueberry Cobbler

October 7, 2011 /

Thank you again for the Top 9 on my Wedding Cake Cookies!! Wow guys, thank you! That just makes my day to come into work and have a notification from Foodbuzz. You foodies are the best ever! 😀

I am very much so looking forward to the weekend. This has been a very difficult and hectic week for me so to have a few days off is going to be JUST what I need. I am sure as always the weekend will fly by, but at least it is at the beginning of it right now. I am also looking forward to spending some quality time with Patrick because he was gone part of this week traveling. It always sucks when one or the other of us is traveling, which seems to be a ton lately, but it is always nice to catch up when we get back <3

A few weeks ago I went to an orchard near my house and I got a TON of apples and during that trip I got some nectarines as well. For the life of me I couldn’t think of anything to make with them. I mean I love nectarines just by themselves. They are a great treat to have. So sweet and something about the texture is very inviting to me. I decided that I was going to take a different spin on the normal cobbler recipes I have seen and use the nectarines instead. Why not right?

Ingredients for Cobbler:

Fruit:

  • 6 ripe nectarines, about 1 pound
  • 2 cup fresh blueberries
  • 1 cup sugar
  • 1 tablespoon  cornstarch
  • 2 tablespoons 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 tablespoon cold butter, diced into small pieces
  • 1 large egg
  • 1/4 cup heavy cream
  • 1/4 cup half and half

Preheat oven 375º

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 cornstarch and put into a buttered 9″ casserole dish. Dot the top of the fruit with 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 to p of the fruit in clumps (it should look like rough, old-fashioned cobblestones). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 50 minutes to an 1 hour. Cool cobbler on a rack. About 20 minutes.

Serve warm or room temperature, with vanilla ice cream or whipped cream if desired.

To me cobbler is a great dish to have during the Fall. It is so warm and comforting. The nectarines were such a nice touch to this dish too. I always see peach cobbler, but never nectarine.. to me, this was a nice change of pace.

I hope you all have a fabulous weekend! TGIF!

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