Summertime Treat - Nectarine, Plum, Apricot & Blueberry Cobbler

Woah - that's a lot of different kinds of fruit, right?  The truth is, I think you can put any kind of fruit or berry into this and it will work.  So if you only have nectarines and blueberries, that's fine.  In fact, that's what was in the original recipe.

This cobbler qualifies as a "true cobbler," in that the top resembles cobblestones.  They're crunchy biscuit-like clumps.

Oh, and I will post a recipe for real food soon, I promise.  I realize that we're getting a little treat heavy over here.  But when there's so much beautiful summer fruit available...

Nectarine and Blueberry Cobbler - Food Network Kitchens

Fruit:
6 ripe nectarines, about 1 pound (I did 3 huge nectarines, 2 teeny apricots, and 2 smallish plums)
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
zest of 1 lemon, perhaps?
Serving suggestions: Vanilla ice cream or whipped 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 9­inch 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, pea­size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.  (I think I will also put the zest of 1 lemon into the egg and cream mixture next time to give the topping more flavor).

Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old­fashioned 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.