Blueberry and Nectarine Cobbler
Votes: 13
Time: 1 hour 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This dessert from Food Network Kitchens uses tapioca to thicken the fresh berry filling and prevent the baked goods from becoming soggy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Shortcrust pastry for cobbler:
- 1.5 cups of flour
- 1/3 cup sugar
- 2 and 1/4 teaspoons baking powder
- 1/2 tsp fine salt
- 6 tbsp chilled butter, cut into small pieces
- 1 egg category CO
- 1/2 cup heavy cream
- Serving suggestions: With vanilla ice cream or whipped cream
Fruits:
- 6 ripe nectarines (about 450 g)
- 2 cups fresh blueberries
- 1 cup of sugar
- 1 tbsp instant tapioca
- 2 tbsp butter, cut into small pieces, plus a little more for the pan
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Recipes with similar ingredients: nectarines, blueberry, starch, eggs, premium flour, cream, vanilla ice cream, tapioca
Cooking the dish according to the recipe:
- Prepare the fruits: Cut the nectarines in half along the natural groove, leaving the skin on. Cut each half into 3 wedges. Combine the nectarines with the blueberries, sugar, and tapioca and place in a greased 9-inch (23 cm) round casserole or gratin dish. Place pats of butter on top of the fruit.
- Prepare the dough: In a medium bowl, combine the flour, sugar, baking powder, and salt. Rub 2 tablespoons (30 g) of butter between your fingers until no lumps remain. Rub in the remaining 4 tablespoons (60 g) of butter until it forms uniform pea-sized pieces. Whisk the eggs and cream together and fold into the dry ingredients until a loose, fluffy batter forms.
- Position a rack in the center of the oven and preheat to 375°F (190°C). Arrange large portions of the dough on top of the fruit, creating a cobblestone-like appearance. Bake until golden brown and a toothpick inserted into the cobbler comes out clean, about 1 hour. Cool on the rack for about 20 minutes.
Serve warm or at room temperature, with vanilla ice cream or whipped cream, if desired.
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