Inside The Kitchen: Blueberry And Peach Cobbler

I came home from Virgina and was inspired to get cooking! Getting back to the basics – flour, sugar and fruit! Yes pl-ease.


* 6 ripe nectarines, about 1 pound
* 2 cups fresh blueberries
* 1 cup sugar
* 1 tablespoon instant tapioca
* 2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top:

* 1 1/2 cups all-purpose flour
* 1/3 cup sugar
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon fine salt
* 6 tablespoons cold unsalted butter, diced into small pieces
* 1 large egg
* 1/2 cup heavy cream
* Serving suggestions: Vanilla ice cream or whipped cream


Position a rack in the middle of the oven and preheat to 375 degrees F.

For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges.

Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish.

Dot the top of the fruit with the pieces of butter.

For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl.

Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces.

Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler).

Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.

Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.

Thanks to the Food Network!

About Vera Sweeney

Vera Sweeney – mom, blogger, and New York resident – is the founder of Lady and the Blog. Her main focus is to help busy women stay on top of the latest style, culinary, and parenting trends.

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  1. Leslie wrote:

    This looks divine. I usually make pumpkin coffee cake in October. I’m having surgery this Oct. so I can’t make it, boo. This reminded me of it because of the topping – LOVE that crumbly topping.

    Posted 8.31.10

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