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Fresh Chilean Blueberry Nectarine Cobbler

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.


Fresh Chilean Blueberry Nectarine Cobbler

30 minPrep Time

50 minCook Time

1 hr, 20 Total Time

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Recipe Image


  • 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


  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.

This recipe is kindly provided by our featured member, Fruits from Chile, from the Chilean Fresh Fruit Association.

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