My deliciously tangy nectarine cobbler is the perfect summertime dessert featuring a not-too-sweet batter and sliced nectarines. Make this easy cobbler dessert by cutting up fresh stone fruit and whipping up the quick cake-like batter. It's the perfect use for overripe nectarines or peaches, and it's almost as easy as baking my dump cake recipes.
Try all of my favorite nectarine recipes, my cherry clafoutis, or lemon cream cheese crinkle cookies for more great sweets.
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.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 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.
Top Tip: 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.
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.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Nectarine Cobbler Recipe
Ingredients
- ¼ cup butter
- 1 medium orange (optional, zest only)
- ¾ cup sugar (plus optional additional 2 tablespoons of sugar for cut fruit)
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- ¾ cup milk
- 1-2 teaspoon vanilla extract (or vanilla paste, or vanilla beans)
- 2 cups nectarines (sliced - about 4 medium nectarines)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 325°F (162°C/Gas Mark 3) and melt ¼ cup butter in your pie pan or 9 x 9 baking dish. Coat all sides of the baking dish with the melted butter.
Prep Nectarines & Make Batter
- Wash and slice nectarines, then add (optional) sugar and/or orange zest from 1 medium orange. Set aside.
- Combine the dry ingredients: 1 cup all-purpose flour, 2 teaspoon baking powder, and ¾ cup sugar. Add ¾ cup milk and 1-2 teaspoon vanilla extract, then mix until the batter is smooth.
- Pour batter into melted butter in your baking dish. Add 2 cups nectarines on the top, but do not stir into the batter.
Bake & Serve
- Bake for one hour at 325°F (162°C/Gas Mark 3) 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.
Notes
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:
To store: 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.
To freeze: 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.
Nutrition
Wendy says
I made this yesterday.I did a double batch twice.And shared it with family everyone sure did love it.Thank you very much for sharing this delicious recipe:)
Wanda Palmer says
Hi Angela, I have nectarines that are very hard....could I par-boil them a tad?
Wanda Palmer
Angela @ BakeItWithLove.com says
I don't think that will be necessary. I actually prefer firmer nectarines in my own cobblers. Hope that helps!
Lauren E Franck says
Hi, Can I use buttermilk instead of regular milk?
Angela @ BakeItWithLove.com says
Yes, for sure you can!
Nicole says
I tried this but I didn’t have the 2 cups of nectarines. My dish was also small and circular. So I put the layer of batter, nectarines, layer of batter, more nectarines and topped that with cinnamon and pumpkin spice seasoning. Turned out amazing!!! Thank you for this recipe, gonna save this one for later!
Colleen says
Hello, I'm planning on making this tonight with a bunch of extra nectarines that are ripe and don't have vanilla extract - will it be okay made without it?
Thanks
Angela @ BakeItWithLove.com says
Yes, it could use an extra something so if you have other extracts like orange, almond, lemon or some citrus juice and/or fresh zest those would be tasty alternatives. Let me know what you use, enjoy!
Shauna Herrmann says
Great and easy! I added extra nectarines because mine were getting ripe quickly. For the "extra" sugar, I added brown sugar and cinnamon. Really good! Would recommend for a quick dessert without special trips to the grocery store for out of the normal ingredients.
Robin says
Absolutely the best cobbler I’ve ever made. I barely got it out of the oven and it was gone already. My family and friends loved it. I loved how the cake part of it was more dense than a standard cobbler. And the edges were kind of chewy And crunchy. Hands-down, the best.
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!!
Stephanie Hungerford says
I used a 6 quart Dutch oven for the double batch with 4 cups nectarines. But I think a 13x9 would work. For the even bigger recipe I would use a large roasting pan.