Blueberry Nectarine Cobbler

• 8 nectarines smalls, pitted and sliced thin, about 4 1/2 cups
• 2 cups blueberries picked over
• 1 cup sugar
• 1 tablespoon instant tapioca
• 2 tablespoons unsalted butter diced, plus more for pan
• 1 1/2 cups all purpose flour
• 1/3 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter cold, diced into small pieces
• 1 large egg
• 1/2 cup cream

1. Preheat oven to 375 degrees F and position rack in the middle.
2. For the fruit: Cut nectarines in half, leaving skins on, and remove pits. Cut each half into thirds. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round casserole dish. Dot the top of the fruit with the pieces of butter.
3. For the cobbler top: In a medium bowl, whisk flour, sugar, baking powder, and salt. With your fingertips rub in butter until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a loose dough.
4. Spoon large spoonfuls of dough on top of the fruit in clumps. 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. Serve with fresh whipped cream or vanilla ice cream.

nectarines smalls, blueberries, sugar, tapioca, butter, flour, sugar, baking powder, salt, unsalted butter, egg, cream

Taken from www.yummly.com/recipe/Blueberry-Nectarine-Cobbler-1649118 (may not work)