Blueberry and nectarine cobbler

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy

For the fruit

6 ripe nectarines, about 450g
200g sugar
1 tbsp instant tapioca
30g unsalted butter, diced into small pieces, plus more for the pan

For the cobbler top

210g plain flour
80g sugar
2 1/4 tsps baking powder
1/2 tsp fine salt
90g cold unsalted butter, diced into small pieces
450g fresh blueberries
1 large egg
125ml double cream
Serving suggestions: vanilla ice cream or whipped cream


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 23-cm 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 1/3 of the butter with your fingertips until no visible pieces remain. Rub in the remaining 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.

To assemble the cobbler:

1) Position a rack in the middle of the oven and preheat to 190C/Gas 5.

2) Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler).

3) 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.

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

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