Blueberry Nectarine Cobbler

• 6 ripe nectarines, about 1 pound
• 2 cups fresh blueberries
• 1 cup sugar
• 1 tablespoon instant tapioca
• 2 tablespoons unsalted butter, diced into small pieces, plus more for pan
• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon fine salt
• 6 tablespoons cold unsalted butter, diced into small pieces
• 1 large egg
• 1/2 cup heavy cream

1. 1.
2. Position a rack in middle oven and preheat to 375F.
3. Butter a 9-inch round gratin or casserole dish and set aside.
4. 2.
5. For filling: Halve each nectarine along the natural seam; cut halves into 3 wedges.
6. Toss nectarines with blueberries, sugar, and tapioca and place in the prepared dish; Dot with butter pieces.
7. 3.
8. For topping: Whisk flour, sugar, baking powder, and salt in a medium bowl.
9. Rub in 2 tablespoons butter, using fingertips, until no visible pieces remain.
10. Rub in remaining 4 tablespoons butter to even, pea-size pieces.
11. Whisk egg and cream together; stir into dry ingredients to a shaggy, loose dough.
12. 4.
13. Drop large spoonfuls of dough onto fruit.
14. Allow dough edges to touch so overall effect resembles cobblestones.
15. Bake until golden brown and a toothpick inserted into center of topping comes out clean, about 1 hour.
16. Cool cobbler on a rack, about 20 minutes.
17. 5.
18. Serve warm or at room temperature.
19. Calories: 451
20. Total Fat: 18 grams
21. Saturated Fat: 11 grams
22. Total Carbohydrate: 70 grams
23. Protein: 5 grams
24. Sodium: 300 milligrams
25. Cholesterol: 78 milligrams
26. Fiber: 3 grams

nectarines, fresh blueberries, sugar, tapioca, unsalted butter, flour, sugar, baking powder, salt, cold unsalted butter, egg, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/blueberry-nectarine-cobbler-recipe.html (may not work)