Best 9 Nectarine Blueberry Cobbler Recipes

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If you're looking for a delectable dessert that is easy to make and packed with sweet, juicy flavors, look no further than the nectarine blueberry cobbler. This classic cobbler combines the refreshing taste of nectarines and blueberries with a buttery, flaky crust and a sweet, gooey filling. Whether you're hosting a summer gathering, a potluck dinner, or simply craving a comforting treat, this nectarine blueberry cobbler is sure to impress with its delightful combination of flavors and textures.

Let's cook with our recipes!

BLUEBERRY NECTARINE CRISP



Blueberry Nectarine Crisp image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon butter, softened, for buttering the dish
4 pounds nectarines, sliced
1 quart blueberries
1/2 cup granulated sugar
2 heaping tablespoons cornstarch
Pinch kosher salt
1 orange, zested and juiced (reserve the zest for the topping)
1 cup all-purpose flour
1 cup oats
1/2 cup granulated sugar
1/2 cup brown sugar
Pinch kosher salt
2 sticks cold salted butter
1/2 cup chopped pecans
1 pint heavy cream
1 tablespoon granulated sugar

Steps:

  • For the filling: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • In a large bowl, combine the nectarines and blueberries. Add the granulated sugar, cornstarch, salt and orange juice and mix gently. Pour the fruit mixture into the prepared baking dish.
  • For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Cut 1 1/2 sticks of the butter into cubes, then cut the butter cubes into the flour mixture using a pastry cutter or 2 knives. Stir in the pecans and the reserved orange zest.
  • Spread the topping over the fruit. Cut the remaining 1/2 stick butter into cubes and dot the top of the crisp with it. Cover with foil and bake for 30 minutes. Uncover and continue cooking until the top is browned and the fruit is bubbling, 25 to 30 minutes. Let cool a bit before serving.
  • For the whipped cream: Mix the cream and granulated sugar in a bowl and whip to the desired consistency.
  • Plate the crisp into individual bowls and top with the whipped cream.

NECTARINE AND BLACKBERRY COBBLER



Nectarine and Blackberry Cobbler image

Categories     Berry     Fruit     Dessert     Bake     Quick & Easy     Blackberry     Nectarine     Summer     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 1/4 pound nectarines (7 medium), pitted and cut into 1/2-inch-thick wedges
3/4 pound blackberries (2 1/2 cups)
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk
Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2-qt baking dish (no deeper than 2 inches)
Accompaniment: lightly sweetened whipped cream

Steps:

  • Preheat oven to 425°F.
  • Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.
  • While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms.
  • Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

NECTARINE AND BLUEBERRY GALETTE



Nectarine and Blueberry Galette image

The charm of a galette, a casual open-faced tart, is in its imperfections. It's O.K. if the fruit juices leak a little, and there is no fussy crust-crimping for those who find that part of pie-making frustrating. The often-overlooked nectarine is such a perfect summer fruit. It has all the honeyed sweetness of a peach, minus that fuzzy skin, plus a little hit of tartness, and it pairs beautifully with dark, sweet blueberries. The sugar here is given in a range: Use the smaller amount if your fruit is particularly sweet, the larger amount if it's tart.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 2h

Yield One 9-inch galette

Number Of Ingredients 12

6 to 8 tablespoons/80 to 100 grams sugar, depending on the sweetness of the fruit
1/2 teaspoon lemon zest
Seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
1 tablespoon all-purpose flour
Pinch of kosher salt
2 medium nectarines (about 3/4 pound/340 grams), pitted and sliced into 1/2-inch slices
1 1/4 cups/180 grams blueberries
1 tablespoon lemon juice
1 recipe all-butter pie crust, chilled
1 egg, beaten
3/4 teaspoon turbinado sugar
Pinch of flaky salt

Steps:

  • Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
  • Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
  • On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
  • Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
  • Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

BLACKBERRY NECTARINE CRISP



Blackberry Nectarine Crisp image

This recipe came to The Times in 2003 from Rebecca Charles of Pearl Oyster Bar, an outpost for Maine coastal cooking on Cornelia Street in Greenwich Village. It is easy to whip up on a summer day when company is coming and there's lots to get done. "Use the blackberries more as an accent," she said at the time. "'The berries'll bleed out all this fabulous inky color."

Provided by Matt Lee And Ted Lee

Categories     dinner, dessert

Time 1h

Yield 6 servings

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons cold unsalted butter
4 cups nectarines, pitted and cut into 1/2-inch slices (about 3-4 large nectarines)
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 heaping cup whole blackberries (about 6 ounces)
Vanilla ice cream for serving

Steps:

  • Place a 2-quart baking dish or six 8-ounce ramekins on a baking sheet to catch any drips. Position rack in center of oven and heat to 375 degrees. In a food processor, pulse flour, oats, brown sugar, cinnamon and salt once or twice to mix. Cut butter into small chunks, add to flour mixture and pulse a few more times, until mixture just comes together into small crumbly clumps. Reserve.
  • In a large bowl, combine nectarines, granulated sugar, cornstarch, and vanilla. Pour nectarines into baking dish or ramekins, scatter blackberries on top and sprinkle with the topping. Bake until the fruit is bubbling and the topping is golden, 45-60 minutes. Serve warm with vanilla ice cream.

Nutrition Facts : @context http, Calories 327, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams

PATTI'S NECTARINE-BLUEBERRY PIE



Patti's Nectarine-Blueberry Pie image

Blueberries and nectarines pair exceptionally well -- especially if they're baked in a summer pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 12

3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup cold vegetable shortening
1/2 to 2/3 cup ice water
3/4 cup plus 1 teaspoon sugar
1/3 cup quick-cooking tapioca
1/4 teaspoon ground cinnamon (optional)
2 cups fresh blueberries (about 10 ounces)
3 cups sliced fresh nectarines (3 or 4 nectarines)
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small pieces
Freshly whipped cream (optional)

Steps:

  • Make piecrust: Sift flour and salt together into a large bowl. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Stir in ice water a little at a time until dough comes together.
  • Divide dough in half. On a lightly floured sheet of parchment paper, roll each half with a floured rolling pin into an 11-inch round. Transfer one round to a 9-inch pie plate, gently pressing it in to fit. Transfer second half to a baking sheet, and cover with parchment paper. Refrigerate both pieces 30 minutes.
  • Make filling: Preheat oven to 425 degrees. Stir together 3/4 cup sugar, the tapioca, and the cinnamon, if desired, in a medium bowl. Put berries, nectarines, and lemon juice in a large bowl. Gently fold the sugar mixture into fruit; let stand 15 minutes.
  • Pour fruit filling into pie shell, and dot with butter. Cover with remaining dough round. Trim edge of dough flush with top edge of plate; gently press to seal. Crimp edges decoratively; cut steam vents in top crust. Cover edge with a band of foil to prevent excess browning.
  • Transfer pie to a baking sheet, and bake 35 minutes. Remove foil band, and sprinkle top of pie with remaining teaspoon sugar. Continue baking until filling is bubbling and crust is golden brown, 15 to 20 minutes more.
  • Let pie cool until warm on a wire rack. Serve with whipped cream, if desired.

PEACH AND BLUEBERRY COBBLER



Peach and Blueberry Cobbler image

The easiest dessert that everybody loves. I got the idea from my mom and she got it from my grandma. The thing I changed is, I don't use a cake mix. I use items from my pantry, and I add blueberries.

Provided by DawnH

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

4 cups canned sliced peaches with juice
1 cup frozen blueberries
¾ cup all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ cup butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch glass baking dish.
  • Pour peaches into the prepared dish, and sprinkle the blueberries over the peaches. In a bowl, whisk the flour, sugar, and baking powder until thoroughly combined. With a pastry cutter, cut the butter into the flour mixture to make a crumble, and spread the crumble mixture over the fruit.
  • Bake in the preheated oven until the fruit is bubbling and the topping is golden brown, 45 minutes to 1 hour. Allow to cool; filling will thicken as it cools.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 9.8 g, Sodium 197.5 mg, Sugar 36 g

BLUEBERRY AND NECTARINE COBBLER



Blueberry and Nectarine Cobbler image

Make and share this Blueberry and Nectarine Cobbler recipe from Food.com.

Provided by Boomette

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon dry tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
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
vanilla ice cream or whipped cream

Steps:

  • 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 9-inch 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, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
  • Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned 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.

Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 11, Cholesterol 77.3, Sodium 264.3, Carbohydrate 69, Fiber 3.2, Sugar 45.1, Protein 5

NECTARINE BLUEBERRY COBBLER



Nectarine Blueberry Cobbler image

Categories     Fruit     Dessert     Bake     Blueberry     Nectarine     Summer     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 15

8 small nectarines, pitted and sliced thin (about 4 1/2 cups)
2 cups blueberries, picked over
1/2 cup water
1/2 cup sugar, or to taste
1 tablespoon plus 1 teaspoon cornstarch
1 tablespoon fresh lemon juice
For the biscuits
1 3/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon double-acting baking powder
a pinch of salt
1 cup heavy cream
heavy cream or milk for brushing the biscuits
sugar for sprinkling the biscuits
vanilla ice cream as an accompaniment if desired

Steps:

  • Preheat the oven to 450°F. In a saucepan combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, bring the mixture to a boil, stirring constantly, and simmer it for 5 minutes, or until the fruit is softened. Transfer the fruit mixture to a shallow 1 1/2-quart baking dish.
  • Make the biscuits:
  • Sift the flour onto a sheet of wax paper, into a bowl sift together the flour, the sugar, the baking powder, and the salt, and make a well in the center. In a bowl beat the cream until it holds soft peaks, spoon it into the well in the flour mixture and combine the mixture with a fork until it just forms a dough. On a lightly floured surface knead the dough until it is combined well, roll or pat it out about 3/4 inch thick, and with a 2 1/2-inch round cutter cut out 6 biscuits.
  • Arrange the biscuits on top of the fruit mixture, brush them with the cream or milk, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 15 to 17 minutes, or until the biscuits are browned and the fruit is bubbling. Let the cobbler cool slightly and serve it with the ice cream.

BLUEBERRY NECTARINE COBBLER



Blueberry Nectarine Cobbler image

I saw this advertised on a food network commercial. It looked really good, so I wanted to put it here so I would remember. I'll probably make this for my graduation party in June!

Provided by Anastacey

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon dry tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
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
vanilla ice cream or whipped cream

Steps:

  • 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 9-inch 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, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
  • Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned 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.

Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 11, Cholesterol 77.3, Sodium 264.3, Carbohydrate 69, Fiber 3.2, Sugar 45.1, Protein 5

Tips:

  • Use ripe, in-season nectarines and blueberries for the best flavor.
  • If you don't have fresh nectarines, you can use frozen or canned nectarines. Just be sure to drain them well before using.
  • You can also use other fruits in this cobbler, such as peaches, plums, or cherries.
  • If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
  • Be sure to mix the dry ingredients together thoroughly before adding them to the wet ingredients. This will help to prevent lumps.
  • Don't overmix the batter. Overmixing can make the cobbler tough.
  • Bake the cobbler until the crust is golden brown and the fruit is bubbling.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

This nectarine blueberry cobbler is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet nectarines, juicy blueberries, and a crispy biscuit crust is sure to please everyone at the table. So next time you're looking for a special dessert, give this nectarine blueberry cobbler a try. You won't be disappointed!

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