Wild Blueberry Nectarine Cobbler
- 3/4 cup heavy cream , divided use
- 4 cups wild blueberries
- 6 medium nectarines , pitted and diced (about 1/2 pounds)
- 1 2/3 cups flour
- 1/2 cup sugar , divided use
- 6 tablespoons butter , cut into 1/2-inch cubes
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons quick-cooking tapioca
In the bowl of a food processor, fitted with chopping blade combine flour, 1/4 cup of the sugar, the butter, baking powder and salt; pulse until mixture resembles coarse crumbs. Set aside 1 tablespoon of the heavy cream; add the rest to the crumb mixture and process again until dough forms.
Turn the dough out onto a lightly floured surface and gently pat it together. Divide dough into 8 2-inch balls; flatten and let sit at least 20 minutes. Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar and the tapioca; let sit
Preheat oven to 350 F 175 C. Spread blueberry/nectarine mixture in a shallow, 2 1/2 quart baking dish; arrange dough rounds on top. Brush with remaining heavy cream and sprinkle with remaining 1 tablespoon sugar. Bake until the filling bubbles and the topping has browned, about 50 minutes.
Makes 8 servings.