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!!
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!
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.
📖 Recipe Card
Nectarine Cobbler Recipe
- 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)
- 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.
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!