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!
Servings: 8
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
- 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.
- 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.
- Drop the cobbler topping by tablespoons over the nectarines. There may be spaces between but the cobbler topping will puff up as it bakes.
- Generously sprinkle with sparkling or granulated sugar. Bake for about 38-45 minutes or until it becomes a light golden color and the fruit is bubbling. If you use a smaller pan, you may need to bake it longer.
- Serve warm with vanilla ice cream or homemade whipped cream.
Notes
Can I use Peaches instead of Nectarines in this recipe?
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.