Crockpot Cobbler

Syrupy baked fruit...cake with a slightly sweet crust...ice cream...what's not to love. For this FHE dessert I adapted two recipes into one *thanks crockpot lady and foodnetwork.com!* I worked out with the 'stroller boot camp' girls at the park this evening...so I didn't feel too bad about this splurge...I even opted for skim milk instead of ice cream...that's a start, right?

6 ripe nectarines, about 1 pound

1-2 cups fresh or frozen blueberries

1/2 cup sugar

1 Tbsp instant tapioca OR 2-3 Tbsp cornstarch

1 Tbsp butter

Cobbler Top:

3/4 cups all-purpose flour

1/4 cup sugar

1 tsp baking powder

1/4 tsp salt

3 Tbsp butter, diced into small pieces

1 large egg

1/2 cup heavy cream (I used 2%)

sugar for sprinkling

Plugin crockpot on high and spray with Pam. Swirl in 1 Tbsp butter until melted. Toss nectarines with sugar and tapioca or cornstarch. Gently fold in blueberries and pour in the crock.

Whisk together flour, sugar, baking powder and salt. Rub in the butter with your fingers until cut in and pea-sized. Add the egg and cream and stir until just combined, but still slightly lumpy. Drop in mounds onto the fruit. Mine about covered the whole top.

Cover with lid and cook on high for about an hour. Prop lid barely open with a toothpick and continue to cook until bubbly and cobbler is golden around the edges. I did mine for another 45 minutes and it was just how I like it, but do yours according to your taste. Sprinkle with sugar and let cool for at least 1/2 hour.

In the Oven: Bake at 375 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.

Dana's Note: I can imagine trying this next with fresh peaches and raspberries. Can't wait. I used cornstarch this time but will definitely be adding tapioca to my shopping list. What's your

favorite version of baked fruit? Leave a comment...one cannot have too many of such recipes.

Dude...why does the spacing change up when I go to post???