Nectarine cobbler is the perfect summer dessert. A juicy fruit filling and buttery golden topping make a delicious and rustic treat.
If you’ve never baked with nectarines before, this easy nectarine cobbler is the perfect place to start. While peaches usually steal the spotlight in summer, nectarines have a naturally sweeter, slightly more concentrated flavor and hold their shape better while baking. The result is a cobbler with tender fruit, a thick syrupy filling, and a buttery biscuit topping that’s golden on the outside and soft enough to soak up all those delicious juices.
Serve it warm with a scoop of vanilla ice cream for an easy dessert that’s guaranteed to disappear quickly.
Ingredients
This recipe comes together with simple ingredients and is perfect for making the most of summer stone fruit.
Nectarine Cobbler Filling
- Fresh nectarines
- Granulated sugar
- Brown sugar
- Cornstarch
- Lemon juice
- Vanilla extract
- Cinnamon
- Salt
- Butter
Cobbler Topping
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Cinnamon
- Butter
- Milk
- Vanilla extract
See recipe card for quantities.
Instructions
Nectarine cobbler is a forgiving, rustic dessert.
Step 1: Preheat oven to 375°F. Lightly butter a 9×13 inch baking dish. In a large bowl, combine sliced nectarines, sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss well so the fruit is evenly coated. Pour into the baking dish and scatter the small butter pieces over the top.
Step 2: In another bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Stir in milk and vanilla until a thick batter forms.
Step 3: Drop spoonfuls of the topping evenly over the fruit. It doesn’t need to cover everything. Sprinkle with 2 tbsps of sugar.
Step 4: Bake the cobbler for 40 to 45 minutes, or until the topping is golden and the fruit is bubbling around the edges in a thick, jammy consistency.
Hint: Cobbler is best served warm, but let it rest for 15 minutes so the filling thickens.
Variations
- Swap the fruit: This recipe works equally well with peaches, apricots, plums, or a combination of summer stone fruit.
- Add berries: Fold in blueberries, blackberries, or raspberries for extra color and flavor.
- Use warming spices: Try adding a pinch of nutmeg, cardamom, or ginger alongside the cinnamon.
- Top it: Top with vanilla ice cream or whipped cream to add a cool sweetness.
Equipment
You’ll only need a few basic kitchen tools:
- Rubber spatula or wooden spoon
- 9×13-inch baking dish
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Pastry cutter (optional)
Storage
Keep leftovers refrigerated in an airtight container for up to five days.
Nectarine cobbler is best fresh but can be frozen for up to two months. Cover the cooled cobbler tightly with plastic wrap. Thaw it overnight in the freezer. Give it a quick reheat to crisp up the cobbler topping.
Top Tip
Use ripe but still firm nectarines. Overripe fruit can become too soft during baking, while slightly firm nectarines hold their shape and create the perfect balance of tender fruit and thick, syrupy filling.
FAQ
Yes! Peaches or any ripe stone fruit work perfectly in this recipe. If using very juicy peaches, you may want to add an extra teaspoon of cornstarch to help thicken the filling.
No. Nectarine skins soften during baking, so there’s no need to peel them. This saves time and adds a little extra texture.
The filling continues to thicken as it cools. Let the cobbler rest for at least 15 minutes before serving. If your nectarines are especially juicy, adding an extra tablespoon of cornstarch can also help.
Yes! Bake it earlier in the day and gently reheat it before serving. The topping stays delicious, especially when warmed in the oven instead of the microwave.
Nectarine Cobbler
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Nectarine cobbler is the perfect way to use up sweet summer nectarines.
Ingredients
Nectarine Filling
6 ripe nectarines, sliced
½ cup granulated sugar
¼ cup brown sugar
3 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp salt
2 tbsp butter, cut into small pieces
Cobbler Topping
2 cups all-purpose flour
½ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ tsp cinnamon
½ cup cold unsalted butter, cubed
1 cup milk
1 tsp vanilla extract
2 tbsp sugar for sprinkling
Instructions
- Preheat oven to 375°F. Lightly butter a 9×13 inch baking dish.
- In a large bowl, combine sliced nectarines, sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss well so the fruit is evenly coated.
- Pour into the baking dish and scatter the small butter pieces over the top.
- In another bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Add the cold butter cubes and cut them in using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in milk and vanilla until a thick batter forms.
- Drop spoonfuls of the topping evenly over the fruit. It doesn’t need to cover everything. Sprinkle with 2 tbsps of sugar.
- Bake the cobbler for 40 to 45 minutes, or until the topping is golden and the fruit is bubbling around the edges in a thick, jammy consistency.
- Let the cobbler rest for 15 minutes so the filling thickens.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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