M.j.'s nectarine-blueberry cobbler

12 servings

Ingredients

Quantity Ingredient
1 Basic pastry dough
3½ pounds (to 4) nectarines, ripe
2 cups Blueberries; picked over
Juice of 1 lemon
⅔ cup Sugar
1 cup Flour
¼ cup Brown sugar
pinch Salt
11 tablespoons Unsalted butter, cold;
Cut in bits
For a two-crust pie
¼ cup Tapioca, quick-cooking
1 teaspoon Cinnamon
¼ teaspoon Nutmeg; freshly grated
¼ teaspoon Salt
¼ cup Almonds; chopped
⅔ cup Bread crumbs
Heavy or light cream;
Optional

Directions

*****FRUIT FILLING*****

*****TOPPING*****

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 ⅛-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 ½ 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.

From: Dan Klepach

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