Nectarine Cobbler

Best Nectarine Dessert To Bake

My obsession with cobblers began in my late teens. It has carried over to adulthood 40+ years later, and this cobbler is one of my husband's favorite desserts now, too.

It started with a childhood friend's mother who made peach cobblers whenever I was over, but I always thought to myself how much better it would have been with fresh fruit?! Plus, I like nectarines more than peaches - which is why this nectarine cobbler is served on a regular basis!

Nectarines and peaches, however, are very interchangeable in recipes. So if you prefer peaches, go ahead and swap them out based on what you enjoy or have on hand. You're sure to love my copycat Paula Deen's southern peach cobbler recipe too.

🥘 Ingredients

• Butter - Rich, delicious butter will keep the cobbler from sticking to your pan and form a crisp, crusty exterior.
• Orange - This is optional, use the orange zest with a pinch of sugar with the sliced nectarines for a bright 'pop' of citrus flavor. Lemon zest is equally tasty.
• Sugar - Granulated sugar for just the right amount of sweetness, without being overly sweet.
• Flour - For the bulk of the batter. You can also use one of my all-purpose flour substitutes if needed. Gluten-free flour works exceptionally well. I use King Arthur and Bob's Red Mill.
• Baking Powder - Adds a night light texture to the batter.
• Milk - I prefer whole milk. Or use one of my milk substitutes.
• Vanilla Extract - Or use one of my vanilla extract substitutes.
• Nectarines - Sliced, you'll need about 4 medium nectarines. You can mix and match to combine my favorite complimentary flavors for stone fruit like blackberries, raspberries, blueberries, almonds, figs, and cherries.

🔪 How To Make Nectarine Cobbler

To get started making this family-favorite dessert, grab a cutting board and knife, measuring cups, a mixing bowl, a spatula, and a baking dish. This recipe yields 8 generous portions.

Prep & Make The Batter

Preheat and prep. To get started on this recipe, preheat your oven to 325ºF (162ºC/Gas Mark 3). Place ¼ cup, (56.75 grams or 4 tablespoons), of butter in your pie pan or a 9x9 baking dish or 9-inch springform pan and allow the butter to melt in the oven during the preheating time.

Slice the fruit. Prepare your nectarines by slicing and coating them with an additional two tablespoons of sugar and the optional orange zest or use lemon zest. The slices can be cut into smaller chunks if you prefer them that way. Set aside.

Mix the batter. In a large mixing bowl combine the dry ingredients including one cup of all-purpose flour, two teaspoons of baking powder, and ¾ cup (150 grams) of sugar. You just need to combine them enough that the baking powder and sugar are evenly distributed throughout the flour before adding the liquids.

Add ¾ cup (177.44 milliliters) of milk and a teaspoon or two of vanilla extract to the combined dry ingredients and mix until you have a smooth batter.

Transfer the batter. Once your oven is preheated and your butter has melted in your pie pan or baking dish, use a pastry brush to coat the sides of your baking dish with the melted butter.

Pour the batter directly into your baking dish with melted butter, then add the sliced nectarines on top of the batter. Do not stir.

Bake & Serve

Place your cobbler in the oven and bake at 325ºF (162ºC/Gas Mark 3) for 1 hour, or until golden brown and a knife or cake tester comes out clean when inserted into the center of the cobbler.

Remove from the oven and place onto a wire cooling rack to cool slightly before serving.

🥗🥘🍲 Best Served With

Serve this nectarine cobbler warm with my no churn vanilla ice cream or chantilly whipped cream for the perfect summer dessert. Enjoy!

🙂😀 Testimonials

Every year I come looking for this cobbler recipe when our local nectarines are in season. I know, I should have saved it to my recipe tin by now but here I am. Back again and just had to share how much my family loves this nectarine cobbler.

Natalie, McMinnville, OR

🥡 Storing

Store any remaining nectarine cobbler covered with plastic cling film wrap, if left in the baking dish. Place the wrapped leftovers in the refrigerator, where the remaining cobbler will be good for up to 2-3 days.

Freezing

If you have baked your cobbler and plan on freezing it, wrap it tightly in heavy-duty aluminum foil and freeze. The cobbler is best used within the first 3-4 months of freezing but can last up to 8 months when frozen properly.

📖 Recipe Card

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