Southern Blueberry Nectarine Cobbler

I love the idea of adding just a bit of cornmeal to the cobbler topping; a bit southwestern, an idea I got from reading Texas recipes. You could use flour instead, but give this a try for a warm, rounder cobbler crust.4 cups fresh blueberries
1 ripe nectarine, peeled and finely diced
1/2 cup sugar
2 Tbsp cornstarch
Grated nutmeg

Crust:
1 cup flour
1/4 cup cornmeal
2 tsp baking powder
1/4 tsp salt
1/4 cup sugar
4 Tbsp cold butter
1 cup milk
1/2 tsp vanilla

Topping:
1 Tbsp brown sugar
1/2 Tbsp sugar

Preheat oven to 375F. In a large bowl, mix the fruit With the sugar, cornstarch and nutmeg. Let the fruit macerate for about 20-30 minutes, stirring every 10 minutes or so.

In another bowl, mix together the flour and cornmeal with the baking powder, salt and sugar. Cut in the butter with a dough mixer, knives or your fingers, to make a fine meal. Stir the vanilla into the milk and turn the milk into the flour. Mix just until incorporated.

Oil a 9x13-inch casserole and pour in the fruit mixture. Top with dollops of the batter, spreading a bit into islands. Top with the sugars. bake for about 30 minutes, or until browned and bubbly.