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Inside The Kitchen: Blueberry And Peach Cobbler

I came home from Virgina and was inspired to get cooking! Getting back to the basics – flour, sugar and fruit! Yes pl-ease.


* 6 ripe nectarines, about 1 pound
* 2 cups fresh blueberries
* 1 cup sugar
* 1 tablespoon instant tapioca
* 2 tablespoons unsalted butter, diced into small pieces, plus more for the pan

Cobbler Top:

* 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
* Serving suggestions: Vanilla ice cream or whipped cream


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.

Thanks to the Food Network!

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.


  1. This looks divine. I usually make pumpkin coffee cake in October. I’m having surgery this Oct. so I can’t make it, boo. This reminded me of it because of the topping – LOVE that crumbly topping.

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