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    Home » Recipes » Desserts

    March 22, 2016 Last Modified: August 13, 2020 By Angela @ BakeItWithLove.com 6 Comments

    Nectarine Cobbler

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    pin image with top square image of closeu sideview of baked nectarine cobbler sliced and served with a scoop of whipped cream on a crystal plate with the cobbler in background and bottom image a vertical overhead of the baked fresh nectarine cobbler pulled away from the round cobbler it was cut out from served on a crystal plate with white and teal striped towel tucked under

    This light and tangy nectarine cobbler recipe is the perfect summertime dessert! Make this easy cobbler dessert by simply cutting up fresh stone fruit and stirring together the quick batter! It's the perfect use for overripe nectarines or peaches, and about as easy as any dump cake!!

    small square image closeu sideview of baked nectarine cobbler sliced and served with a scoop of whipped cream on a crystal plate with the cobbler in background

    Tangy, fresh nectarines are complimented perfectly with this easy to make cobbler dessert!

    Nectarine Cobbler Recipe

    My obsession with cobblers began in my late teens and has carried over to adulthood, and this is one of my husband's favorite desserts now as well. 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.

    How To Make Nectarine Cobbler

    To get started on this recipe, preheat your oven to 325ºF ( 162ºC ). Place ¼ cup, or 4 tablespoons, of butter in your pie pan or a 9 x 9 baking dish or 9 inch springform pan and allow the butter to melt in the oven during the preheating time.

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

    In a large mixing bowl combine the dry ingredients including one cup of all-purpose flour, two teaspoons of baking powder and ¾ cup 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 of milk and a teaspoon of vanilla extract to the combined dry ingredients and mix until you have a smooth 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.

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

    Remove from the oven and place onto a wire cooling rack to cool before serving. Serve with ice cream or whipped cream for the perfect summery dessert! Enjoy!

    vertical overhead image of the baked fresh nectarine cobbler pulled away from the round cobbler it was cut out from served on a crystal plate with white and teal striped towel tucked under

    Should You Peel Nectarines?

    This is completely up to you, based on your personal preferences. I have never peeled a nectarine as I love them skin and all! However, I know that some people do not like the texture of the skin. That said, in baked goods like this cobbler, the skin is extremely tender and no peeling is needed.

    Storing & Freezing A Nectarine Cobbler

    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.

    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.

    large square image closeu sideview of baked nectarine cobbler sliced and served with a scoop of whipped cream on a crystal plate with the cobbler in background
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    4.89 from 43 reviews

    Nectarine Cobbler Recipe

    This light and tangy nectarine cobbler recipe is the perfect summertime dessert! Make this easy cobbler dessert by simply cutting up fresh stone fruit and stirring together the quick batter! It's the perfect use for overripe nectarines or peaches, and about as easy as any dump cake!!
    Author | Angela
    Servings: 8 servings
    Calories: 212kcal
    Prep 10 minutes
    Cooking 1 hour
    Total Time 1 hour 10 minutes
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    Ingredients
     

    • ¼ cup butter (or 4 tablespoons)
    • 1 cup all-purpose flour
    • 2 teaspoon baking powder
    • ¾ cup sugar (plus optional additional 2 Tbsp/30 g sugar for cut fruit)
    • ¾ cup milk
    • 1 teaspoon vanilla extract (I also like to use vanilla paste or beans)
    • 2 cups nectarines (sliced - about 4 medium nectarines)
    • orange zest (from 1 orange, optional)

    Instructions

    • Preheat your oven to 325 degrees F (162 degrees C) and melt butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with melted butter.
    • Wash and slice nectarines, then add (optional) sugar and/or orange zest.
      Combine the dry ingredients: flour, baking powder and sugar. Add milk and vanilla extract, then mix until batter is smooth.
    • Pour batter into melted butter in your baking dish. Add fruit on the top, but do not stir into the batter.
    • Bake for one hour at 325 degrees F (162 degrees C) or until golden brown and an inserted toothpick or knife comes out clean.
    • Remove from the oven and allow to cool slightly on a wire cooling rack before serving. Serve with ice cream of whipped cream.

    Video

    Nutrition

    Calories: 212kcal (11%) | Carbohydrates: 36g (12%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Cholesterol: 18mg (6%) | Sodium: 62mg (3%) | Potassium: 220mg (6%) | Fiber: 1g (4%) | Sugar: 23g (26%) | Vitamin A: 333IU (7%) | Vitamin C: 2mg (2%) | Calcium: 75mg (8%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Cobblers & Crisp Recipes, Dessert Recipes
    Cuisine American

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    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/
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    Reader Interactions

    Comments

    1. Pamela says

      October 19, 2021 at 1:25 pm

      Hi

      I just tried to make this using a 9" springform pan. The bottom of the pan was secure but the melted butter poured out of the bottom. Any idea what I did wrong?

      thanks,
      Pamela

      Reply
      • Angela @ BakeItWithLove.com says

        October 19, 2021 at 6:21 pm

        Hi Pamela, even the best springform pans can leak sometimes. Try using a sheet of parchment paper cut a bit larger than the pan. Place it over the bottom and seal your springform pan over the sheet of parchment paper to help fill any gaps. Hope that helps!

        Reply
    2. Patty R says

      August 19, 2021 at 10:59 pm

      5 stars
      Hi Angela,
      I made this dessert tonight and my husband and I both loved it! He really liked that each bite was a different texture. His favorite being the crispy bits the butter and sugar made when they caramelized. It was very easy to make. Definitely a keeper to make again and again!

      Reply
    3. MoooooorePlease says

      August 19, 2021 at 3:15 pm

      5 stars
      Had some leftover nectarines. Was not expecting this to be soooo good, thank you! Saving this!

      Reply
    4. Heidi Brooks says

      July 30, 2021 at 5:00 pm

      You have a 9x9 size dish for All of your 8/12/24 person servings.....? Thoughts?

      Reply
      • Angela @ BakeItWithLove.com says

        July 30, 2021 at 5:47 pm

        Yes indeed! The recipe card multiplies the ingredient amounts but does not change the recipe instructions. If you tripled the recipe and baked the cobbler in a larger dish, the baking time would be wrong. So if you need to make a double or triple serving please use the same size baking dish (x2 or x3). Thanks for asking!!

        Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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