Nectarine Blueberry Cobbler

1. 1

   Preheat the oven to 450F.

2. 2

   In a saucepan combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, bring the mixture to a boil, stirring constantly, and simmer it for 5 minutes, or until the fruit is softened.

3. 3

   Transfer the fruit mixture to a shallow 1 1/2-quart baking dish.

4. 4

   Sift the flour onto a sheet of wax paper, into a bowl sift together the flour, the sugar, the baking powder, and the salt, and make a well in the center.

5. 5

   In a bowl beat the cream until it holds soft peaks, spoon it into the well in the flour mixture and combine the mixture with a fork until it just forms a dough.

6. 6

   On a lightly floured surface knead the dough until it is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits.

7. 7

   Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar.

8. 8

   Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling.

9. 9

   Let the cobbler cool slightly and serve it with the ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.