- 1 2/3 cups flour
- 1/2 cup sugar, divided
- 6 Tbsp. butter, cut into pieces
- 1 1/2 Tbsp. baking powder
- 1/4 tsp. salt
- 3/4 cup heavy cream, divided
- 4 cups fresh Chilean blueberries
- 1 1/2 lbs. (6 medium) ripe Chilean nectarines, pitted and cut in eights
Preheat oven to 350° F.
In the bowl of a food processor, combine flour, 1/4 cup of the sugar, butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs. Set aside 1 Tbs. of the cream. Add the remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed. Turn dough out onto a lightly floured surface; gently pat it together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.
In a shallow 2-1/2 quart baking dish, combine blueberries, nectarines and 3 Tbs. of the sugar. Arrange dough rounds on top. Brush rounds with reserved cream; sprinkle with remaining 1 Tbs. sugar. Bake until the filling bubbles and the topping has browned, about 50 minutes.
Serve warm with ice cream, if desired.
Nutrients per serving:
346 calories, 13 gms fat, 113 calories from fat, 8 gms saturated fat, 38 mg cholesterol, 141 mg sodium, 5 gms protein and 4 gms dietary fiber