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5.0 from 6 votes

Nectarine Cobbler

This Homemade Nectarine Cobbler is made with fresh nectarines tossed in sugar and topped with a golden, buttery crust and served warm with vanilla bean ice cream. This is the best nectarine cobbler recipe!

Prep Time
15 mins
Cook Time
15 mins
Servings: 8
Course: Dessert
Cuisine: American

Ingredients

Nectarines:
  • 7 to 8 nectarines (about 6-8 cups, peeled and sliced)
  • 1/3 cup sugar
  • 1 Tablespoon butter (optional)
  • 1 Tablespoon cornstarch
  • 1 teaspoon vanilla extract
Cobbler Topping:
  • 1 1/2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 12 Tablespoons (1 1/2 sticks) cold butter (cut into cubes)
  • 3/4 cup heavy cream or buttermilk

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees. Heat a large skillet over medium heat and melt 1 Tablespoon of butter. Add sugar, sliced peeled nectarines, and cornstarch. Stir and cook for about 7-8 minutes or until the juices start to thicken. Stir in vanilla extract. Transfer to a 2 to 2 1/2 qt baking dish.
  2. Make the Cobbler Topping: In a large bowl, add the flour, baking powder, salt, and sugar. Cut in 12 Tablespoons (1 1/2 sticks) of butter into the flour mixture with a pastry blender, a fork, or your hands until it resembles coarse crumbs. Pour in buttermilk or heavy cream and mix until the dough comes together.
  3. Drop the cobbler topping by tablespoons over the nectarines. There may be spaces between but the cobbler topping will puff up as it bakes.
  4. Generously sprinkle with sparkling or granulated sugar. Bake for about 35-42 minutes or until it becomes a light golden color and the fruit is bubbling
  5. Serve warm with vanilla ice cream or homemade whipped cream.

Notes

  • Absolutely! Peaches can be used as a perfect substitute for nectarines in a homemade nectarine cobbler. Both fruits have similar textures and flavors, making them interchangeable in most recipes.
  • Can I use frozen nectarines or peaches in this recipe?
  • If using frozen nectarines, thaw them completely and drain any excess liquid to avoid a watery filling or cook in a skillet until much of the liquid is cooked off.