Blueberry Nectarine Cobbler
8 large, ripe nectarines, peeled and sliced
2 cups fresh blueberries, rinsed and drained
1/2 cup cinnamon sugar
2 TB. water
1/4 tsp. almond extract, optional
1 cup flour
1/2 cup brown sugar
1/2 tsp. kosher salt
6 TB. unsalted butter, cold
Arrange nectarine slices in the bottom of a 9X13 glass pan. Top with blueberries. Pour cinnamon sugar, water and almond extract over top, mix well with clean hands.
In a medium bowl, combine flour, brown sugar and salt. Cut in cold butter with pastry blender until well blended. Sprinkle evenly over fruit. Bake in preheated 350 oven for about 50 minutes. Serve warm or room temperature with vanilla ice cream.
May substitute peaches, raspberries or even pears in the fall. Serves 8 to 10 people.