Blue Lou Cobbler

Ingredients

Fruit:

·         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 ½ cups all-purpose flour

·         1/3 cup sugar

·         2 ½ teaspoons baking powder

·         ½ teaspoon fine salt

·         6 tablespoons cold unsalted butter, diced into small pieces

·         1 large egg

·         ½ cup heavy cream

Directions:

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.