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M.j.'s Nectarine-blueberry Cobbler
Yield: 12 servings
Ingredients and directions for this recipe
1 Basic pastry dough For a two-crust pie
-----------------------*****FRUIT FILLING*****-----------------------
3 1/2 lb (to 4) nectarines, ripe 1/4 c Tapioca, quick-cooking
2 c Blueberries; picked over 1 ts Cinnamon
Juice of 1 lemon 1/4 ts Nutmeg; freshly grated
2/3 c Sugar 1/4 ts Salt
*****TOPPING*****
1 c Flour 1/4 c Almonds; chopped
1/4 c Brown sugar 2/3 c Bread crumbs
pn Salt Heavy or light cream;
11 tb Unsalted butter, cold; Optional
Cut in bits
Recipe by: From The Farmers' Market - ISBN 0-06-055005-8 1. Bring a
large pot of water to a boil. On a lightly floured surface, roll out
the pastry in a large rectanglar shape about 1/8-inch thick. Fit it
into a buttered 9 x 13-inch rectangular baking pan, covering the
bottom and sides of the pan with the pastry, with a slight overhang.
Fold in the overhanging edges and flute the border. Place the pan in
the freezer or refrigerator while you prepare the filling. 2. Preheat
oven to 375?F. Blanch the nectarines for about 15 seconds. With a
slotted skimmer or spoon, transfer them to a colander and refresh
under cold running water. Slip off the skins with a paring knife.
Slice the nectarines about 1/2 inch thick, letting them fall into a
mixing bowl and discard the stones ( you should have about 6 cups
sliced peeled nectarines). Toss the nectarines with the blueberries
and lemon juice. 3. In a small bowl, stir together the sugar, tapioca,
cinnamon, nutmeg, and salt. Toss this mixture with the fruit; aet
aside. 4. TOPPING: In a food processor or large mixing bowl, cut
together the flour, brown sugar, salt, and butter until very coarsely
crumbled. Stir in the chopped almonds. 5. ASSEMBLY: Scatter half the
bread crumbs over the pastry-lined baking dish; the crumbs will
absorb excess fruit juices. Pour the fruit mixture over evenly.
Sprinkle the fruit with the remaining bread crumbs; then scatter the
topping mixture on top. 6. Bake until golden brown and bubbly, about
50 mins. Cool briefly on a wire rack, then serve warm, passing a
pitcher of cream, if you like.
NOTES : This cobbler is unusual in that it has a bottom crust, and is
topped with a crumbly nut streusel instead of biscuit dough.
The
bread crumbs keep the buttery crust crisp. It can be made with
a
combination of any fresh fruits.
To make half a recipe, serving 6 to 8, halve all the
ingredients,
and bake it in an 8-inch square pan.
See also:
Previous recipe M-o-m's Muffins
Next recipe M/w Quick Rhubarb Crisp
Or try one of these recipes:
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Quick Beef With Broccoli