Fresh Chilean Blueberry Nectarine Cobbler

8

Fresh Chilean Blueberry Nectarine Cobbler

30 minPrep Time

50 minCook Time

1 hr, 20 Total Time

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Ingredients

• 1 2/3 (400 mL) cups flour
• 1/2 cup (125 mL) sugar, divided
• 6 tbsp (90 mL) butter, cut into pieces
• 1 tbsp (15 mL) baking powder
• 1/4 tsp (1 mL) salt
• 3/4 cup (180 mL) heavy cream, divided
• 4 cups (1 L) fresh Chilean blueberries
• 1-1/2 lbs. (6 medium) ripe Chilean nectarines, pitted and cut in eights

Instructions

1. Preheat oven to 350° F (180ºC).
2. In the bowl of a food processor, combine flour, 1/4 cup of the sugar, butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs. Set aside 1 tbsp of the cream. Add the remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed. Turn dough out onto a lightly floured surface; gently pat it together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.
3. In a shallow 2 1/2 quart baking dish, combine blueberries, nectarines and 3 tbsp. of the sugar. Arrange dough rounds on top. Brush rounds with reserved cream; sprinkle with remaining 1 tbsp sugar. Bake until the filling bubbles and the topping has browned, about 50 minutes.
4. Serve warm with ice cream, if desired.