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U.S. Highbush Blueberry Council

Blueberry Nectarine Cobbler
Blueberry-Cobbler

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.

Ingredients

  • Flour: 1-23 cups
  • Sugar: ½ cup, divided
  • Cold butter, cut into ½-inch cubes: 6 tablespoons
  • Baking powder: 1-½ tablespoons
  • Salt: ¼ teaspoon
  • Heavy cream: ¾ cup, divided
  • Blueberries: 4 cups
  • Nectarines, pitted and diced: 1-½ pounds (6 medium)
  • Quick-cooking tapioca: 2 tablespoons

Instructions

  1. In the bowl of a food processor, fitted with chopping blade, combine flour, ¼ cup of the sugar, the butter, baking powder and salt
  2. Pulse until the mixture resembles coarse crumbs
  3. Set aside 1 tablespoon of the cream
  4. Add the remaining cream to flour mixture
  5. Process until dough starts to form a ball, scraping sides of bowl as needed
  6. Turn the dough out onto a lightly floured surface and gently pat it together
  7. Divide dough into eight 2-inch balls
  8. Flatten into rounds
  9. Wrap and refrigerate at least 20 minutes
  10. Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca
  11. Let stand 20 minutes
  12. Preheat oven to 350°F
  13. Spread blueberry mixture in a shallow 2-½-quart baking dish
  14. Arrange dough rounds on top
  15. Brush rounds with the reserved cream
  16. Sprinkle with the remaining 1 tablespoon sugar
  17. Bake until the filling bubbles and the topping has browned, about 50 minutes
  18. Serve warm with ice cream, if desired

Number of servings (yield): 8

Recipe: Blueberry Nectarine Cobbler

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