Blueberry-Nectarine Cobbler

taken from slashfood

Pre-heat oven to 350 degrees and butter your favorite medium-sized baking pan.

Fruit:

5-6 cups of blueberries2-3 nectarines, cubed1 teaspoon cornstarch1/2 cup cane sugar1 teaspoon cinnamon1/4 of a grated nutmeg1/2 a lemon's worth of juice

Cobbler topping:

1 cup whole wheat pastry flour1 1/2 teaspoon baking powder1/4 teaspoon kosher salt1/4 cup butter1/4 cup milk1 egg, beaten

Put fruit in a bowl and sprinkle cornstarch, sugar, cinnamon and nutmeg over the top. Squeeze lemon juice over the top. Stir fruit until cornstarch is combined. Pour fruit into baking dish and set aside. In the same bowl (no need to rinse) mix flour, baking powder and salt. Add the butter to dry ingredients and work in with a pastry blender. In a 2-cup measuring cup, pour milk and add egg. Beat to combine and add to flour/butter mix. When combined, dollop over the fruit (no need to cover up the fruit completely) and bake for 25-30 minutes at 350. Remove from oven when the top is golden brown and the fruit bubbles. It is delicious plain or served with ice cream, creme fraiche or lightly sweetened whipped cream.