- 8 medium firm but ripe nectarines, pitted and cut into 1/2-inch wedges
- 1 pint(s) blueberries
- 1/2 cup(s) sugar
- 1 tablespoon(s) cornstarch
- 1 teaspoon(s) cornstarch
- 1 tablespoon(s) fresh lemon juice
- 1 3/4 cup(s) all-purpose flour
- 1 tablespoon(s) baking powder
- 1/4 teaspoon(s) salt
- 4 tablespoon(s) sugar
- 1 cup(s) heavy or whipping cream
- Vanilla ice cream (optional)
- Prepare fruit filling: In 4-quart saucepan, combine nectarines, blueberries, sugar, cornstarch, lemon juice, and 1/2 cup water; heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer 2 minutes or until fruit softens. Remove saucepan from heat.
- Prepare biscuits: Preheat oven to 450 degrees F. In large bowl, stir together flour, baking powder, salt, and 3 tablespoons sugar. Reserve 1 tablespoon cream for brushing on biscuits later. In medium bowl, with mixer at medium speed, beat remaining cream just until stiff peaks form. With rubber spatula, stir whipped cream into flour mixture just until soft dough forms. With lightly floured hand, knead dough in bowl 3 or 4 times, just until it holds together. Do not overmix.
- Turn dough onto lightly floured surface. With floured rolling pin, roll dough to 3/4-inch thickness. With floured 2 1/2-inch round biscuit cutter, cut out as many biscuits as possible. Press trimmings together; reroll and cut to make 8 biscuits in all.
- Reheat filling to boiling over medium heat. Pour into 11″ by 7″ ceramic or glass baking dish or shallow 2 1/2-quart casserole.
- Arrange biscuits on top of fruit mixture; brush with reserved cream and sprinkle with remaining 1 tablespoon sugar.
- Bake cobbler 15 to 17 minutes or until biscuits are browned and fruit mixture is bubbling. Cool cobbler on wire rack 30 minutes to serve warm or cool completely to serve later. Serve with ice cream if you like.