Cobbler is an easy dessert that’s impressive and beautiful, but simply just delicious. As this bakes, blueberries burst to create a sauce that envelops sweet, juicy nectarines under a pillowy blanket of cobbler biscuits. Top with a dollop of ice cream or whipped cream and this dessert is a perfect way to end a meal.
Serves 1/8 of recipe
30 minPrep Time
50 minCook Time
1 hr, 20 Total Time
- 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
- Preheat oven to 350° F (180ºC).
- 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.
- 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.
- Serve warm with ice cream, if desired.
This recipe is kindly provided by our featured member, Fruits from Chile, from the Chilean Fresh Fruit Association.