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A close-up of a warm nectarine cobbler topped with a scoop of melting vanilla ice cream in a white bowl.
Daniel

Nectarine Cobbler

Enjoy the sweet, juicy taste of summer in this easy-to-make nectarine cobbler, topped with a golden, buttery biscuit crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Nectarine Filling
  • 6-8 medium Nectarines peeled, pitted, and sliced (about 6 cups)
  • 0.5 cup Granulated Sugar
  • 2 tbsp All-Purpose Flour
  • 1 tbsp Lemon Juice freshly squeezed
  • 0.5 tsp Ground Cinnamon
  • pinch Salt
For the Cobbler Topping
  • 1.5 cups All-Purpose Flour
  • 0.25 cup Granulated Sugar
  • 1.5 tsp Baking Powder
  • 0.25 tsp Salt
  • 0.5 cup Cold Unsalted Butter 1 stick, cut into cubes
  • 0.5 cup Buttermilk
  • 1 tbsp Coarse Sugar for sprinkling (optional)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowls
  • Whisk
  • Pastry Blender or Forks

Method
 

Prep the Fruit
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. In a large bowl, gently toss the sliced nectarines with 0.5 cup granulated sugar, 2 tablespoons all-purpose flour, 1 tablespoon lemon juice, 0.5 teaspoon ground cinnamon, and a pinch of salt until well combined. Pour the fruit mixture into the prepared baking dish.
Make the Topping
  1. In a separate medium bowl, whisk together the remaining 1.5 cups all-purpose flour, 0.25 cup granulated sugar, 1.5 teaspoons baking powder, and 0.25 teaspoon salt.
  2. Add the cubed cold butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Pour in the 0.5 cup buttermilk and stir gently with a fork until just combined. Be careful not to overmix; the dough will be shaggy.
Assemble and Bake
  1. Drop spoonfuls of the biscuit topping evenly over the nectarine filling in the baking dish. If desired, sprinkle the top with 1 tablespoon coarse sugar for extra sparkle and crunch.
  2. Bake for 35-40 minutes, or until the fruit filling is bubbly and the topping is golden brown and cooked through. If the topping is browning too quickly, you can loosely tent it with foil.
  3. Let the cobbler cool for at least 15-20 minutes before serving. This allows the filling to set slightly.

Notes

No buttermilk? No problem! You can make your own by adding 0.5 tablespoon of lemon juice or white vinegar to 0.5 cup of regular milk, then letting it sit for 5 minutes until it slightly curdles. This cobbler is absolutely divine served warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Feel free to swap out some of the nectarines for peaches, plums, or even berries like blueberries or raspberries for a mixed fruit cobbler.