Ingredients

• 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 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

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Instructions

1. Position a rack in the middle of the oven and preheat to 375 degrees F.
2. 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.
3. 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.
4. 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.
5. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.