Blueberry Nectarine Cobbler

Ingredients:

• Flour: 1-2⁄3 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

Directions:

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
19. Number of servings (yield): 8