Get Recipe Ingredients
Ingredients
- Flour: 1-2⁄3 cups
- Sugar: 1⁄2 cup, divided
- Cold butter, cut into 1⁄2-inch cubes: 6 tablespoons
- Baking powder: 1-1⁄2 tablespoons
- Salt: 1⁄4 teaspoon
- Heavy cream: 3⁄4 cup, divided
- Blueberries: 4 cups
- Nectarines, pitted and diced: 1-1⁄2 pounds (6 medium)
- Quick-cooking tapioca: 2 tablespoons
Instructions
- In the bowl of a food processor, fitted with chopping blade, combine flour, ¼ cup of the sugar, the butter, baking powder and salt
- Pulse until the mixture resembles coarse crumbs
- Set aside 1 tablespoon 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 the dough out onto a lightly floured surface and gently pat it together
- Divide dough into eight 2-inch balls
- Flatten into rounds
- Wrap and refrigerate at least 20 minutes
- Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca
- Let stand 20 minutes
- Preheat oven to 350°F
- Spread blueberry mixture in a shallow 2-½-quart baking dish
- Arrange dough rounds on top
- Brush rounds with the reserved cream
- Sprinkle with the remaining 1 tablespoon sugar
- Bake until the filling bubbles and the topping has browned, about 50 minutes
- Serve warm with ice cream, if desired
About This Recipe
Adapted from a recipe by Pastry Chef Claudia Fleming, Gramercy Tavern, New York City
Flaky, buttery biscuits sit over a pool of luscious baked blueberries and nectarines in this Blueberry Nectarine Cobbler. Inspired by a popular dish at NYC’s Gramercy Tavern, our Blueberry Nectarine Cobbler brings a touch of sophistication to a dessert that tastes like home. If you can’t find nectarines, try substituting another stone fruit like peaches or plums.