Fresh Chilean Blueberry Nectarine Cobbler

Time & Servings
SERVES 8
Ingredients
  • 1-2/3 cups flour 2804
    Great Value Original All-Purpose Flour 2.5KG
    $4.57 • Ea
  • 1/2 cup sugar, divided 2805
    Redpath Granulated White Sugar 2KG
    $2.13 • Ea
  • 6 Tbs. butter, cut into pieces 2806
    Great Value Unsalted Butter 454G
    $4.61 • Ea
  • 1-1/2 Tbsp. baking powder 2807
    Magic Baking Powder 450G
    $6.45 • Ea
  • 1/4 tsp. salt 2808
  • 3/4 cup heavy cream, divided 2809
    Neilson 35% Whipping Cream 473ML
    $3.74 • Ea
  • 4 cups fresh Chilean blueberries 2810
    Blueberries From Chile 1PINT
    $4.29 • Ea
  • 1-1/2 lbs. (6 medium) ripe Chilean nectarines, pitted and cut in eights 2811
    Nectarine From Chile 1EA
    $1.17 • Ea
Directions

Preheat oven to 350° F.

In the bowl of a food processor, combine flour, 1/4 cup of the sugar, butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs. Set aside 1 Tbs. of the cream. Add the remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed. Turn dough out onto a lightly floured surface; gently pat it together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes. In a shallow 2-1/2 quart baking dish, combine blueberries, nectarines and 3 Tbs. of the sugar. Arrange dough rounds on top. Brush rounds with reserved cream; sprinkle with remaining 1 Tbs. sugar. Bake until the filling bubbles and the topping has browned, about 50 minutes. Serve warm with ice cream, if desired.

NUTRIENTS PER SERVING

346 calories, 13 gms fat, 113 calories from fat, 8 gms saturated fat, 38 mg cholesterol, 141 mg sodium, 5 gms protein and 4 gms dietary fiber