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!!
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!
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.
Nectarine Cobbler Recipe
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
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!
Mae says
Made this yesterday for my roommate who is a diabetic. Just put half the sugar in and used canned sliced peaches with no sugar added. She LOVED LOVED LOVED the little portion she allowed herself.
Thanks for a wonderful recipe!
Angela @ BakeItWithLove.com says
Thank you for sharing how much your roommate enjoyed the reduced sugar version using canned peaches!
Ginny says
Yummy!! We all loved it, and, yes, soo easy! Didn’t have the white sugar to add to the fruit so I used brown sugar. Very tasty! Making it for in laws now. Wondering, will frozen, fresh cherries work as well? Maybe adding almond extract instead of orange zest?
Angela @ BakeItWithLove.com says
It's an extremely versatile recipe that works well with pretty much any fresh or frozen fruit. Have fun and combine them with your favorite extracts, and for cherries I'd try some kirsch cherry liqueur too. So glad you enjoyed the recipe!
Ioke says
Hi Angela, I haven't tried this yet but will tonight. I can tell it's going to be a #1 best seller though, just by how well you wrote it and your good pictures show it.
Lydia says
Hi Angela, I don't have a 9x9 pan only an 8x8 brownie pan. What adjustment can I do to bake the nectarine cobbler and have it turn out perfectly?
Angela @ BakeItWithLove.com says
Hi there! Follow along with the recipe, then bake as instructed. Check the cobbler at the same amount of time in the oven to see how much longer it will need to bake. I would suspect that your baking time is pretty close! It should literally only be a few minutes difference. Thanks for asking!
Deborah Butler says
I love this recipe!! I have made it way too much!! Peaches, blueberries and nectarines are all good!
Angela @ BakeItWithLove.com says
Wonderful! I'm very happy to read that you are mixing it up and making this cobbler recipe your own! 🙂
Andie says
So simple, so delicious!!! Didn't expect it to be so good. My nectarines are tart so it added a wonderful contrast to the sweet crust. The buttery corners were to die for. My not so beautiful but delicious nectarines had their moment!
Amy says
Can I substitute the milk for sweetened vanilla almond milk?
Angela @ BakeItWithLove.com says
Hi Amy, this isn't a substitute that I have tried personally. It is, however, an ingredient that I would try out and expect great results. Hope you do give it a try, then let us know how it went. Thanks for asking!
Anonymous says
WOW, this is fabulous, and very easy. I didnt have quite 2 cups of nectarines so added some mango. Loved it. WILL definitely make again!
Angela @ BakeItWithLove.com says
Thank you! It's one of my decades old, earliest baking recipes that was passed down from my Great Grandma. I love that it's being enjoyed by others! 🙂
Paula says
Just found your recipe today, as I was looking for something simple to do with leftover peaches and nectarines, that unfortunately didn't have enough appeal for my family to eat. Very good!!! I can see some vanilla ice cream on top or on the side...the only changes I made was to add a teeny bit of cinnamon along with the bit of sugar mixed with the peaches. Also, I did let my 4 tbsp of butter melt in my pan as the oven warmed, but it nearly burned, but it didn't! I took it out a few minutes before my oven reached the temp, and it was actually sort of a "browned" butter in the pan. I think that added extra flavor!! Winner all around. 🙂
Yiayia Butler says
I place the butter in as the oven heats and it's turns out delicious EVERY-TIME!!
Angela @ BakeItWithLove.com says
That's a delicious way to get a stunning crust on this nectarine dessert!!
Pamela says
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
Angela @ BakeItWithLove.com says
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!
Patty R says
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!
MoooooorePlease says
Had some leftover nectarines. Was not expecting this to be soooo good, thank you! Saving this!
Heidi Brooks says
You have a 9x9 size dish for All of your 8/12/24 person servings.....? Thoughts?
Angela @ BakeItWithLove.com says
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!!
Val says
Hi!
I’m just ready to make your delicious sounding recipe and saw this question, which led me to look close at the ingredient list measurements. I noticed that the measurement equivalents that are written in parenthesis do not adjust when you increase by 2x/3x. Just thought I’d mention it since I’m someone who might just look at the tablespoon measurement for the butter and go by that without even looking at the cup measurement. I hope that makes sense and not sure if there is anything that is in your power to do to adjust it, but thought it was worth mentioning for others who are like me.
Also, can you clarify something for me (sorry if this sounds dense),…when increasing the recipe you say to use a 9x9 pan still but I’m wondering how 3x the ingredients are going to fit into one 9x9 pan?
Thank you in advance and I’m really looking forward to making this!
Angela @ BakeItWithLove.com says
Hi Val! Our backend recipe info has been updated to allow for scaling the recipe, and since this is one of our original recipes on the site it may need some updating to work best with that added feature. I'll double-check on the measurement conversions so that they will work as well as possible. However, the recipe card does not automatically adjust the pan sizes. You could double this recipe into a 9x13 pan, but otherwise it is still best to simply bake it in multiple pans for tripling the recipe. Hope that helps, and thanks for asking!!