Fresh Chilean Blueberry Nectarine Cobbler

Temps & Portions
  • 1-2/3 cups flour 2804
    Robin Hood Flour All Purpose 2.5KG
    $6.02 • Chq
  • 1/2 cup sugar, divided 2805
    Redpath Sugar Golden Yellow 1KG
    $2.69 • Chq
  • 6 Tbs. butter, cut into pieces 2806
    Gay Lea Butter Unsalted 454G
    $7.55 • Chq
  • 1-1/2 Tbsp. baking powder 2807
    Compliments Baking Powder 450G
    $4.80 • Chq
  • 1/4 tsp. salt 2808
  • 3/4 cup heavy cream, divided 2809
    Sealtest Table Cream 18% 473ML
    $4.07 • Chq
  • 4 cups fresh Chilean blueberries 2810
  • 1-1/2 lbs. (6 medium) ripe Chilean nectarines, pitted and cut in eights 2811

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.


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