Nectarine Cobbler Recipe – American Special
This Nectarine Cobbler is a delightful, warm summery dessert that pairs juicy nectarines with a buttery, biscuit-like topping that bakes to golden perfection. The fruit’s natural sweetness mingles with a hint of cinnamon, all enveloped by a cozy, easy-to-make treat that’s ideal for enjoying on its own or served warm with a scoop of vanilla ice cream.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
For the filling:
- 6-7 ripe nectarines, peeled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional, for thickening)
- 1/2 tsp ground cinnamon
- Pinch of salt
For the topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cut into cubes
- 1/4 cup milk (or cream for a richer topping)
How to make Nectarine Cobbler :
Preheat the oven:Preheat your oven to 375°F (190°C).
Prepare the filling:In a large bowl, toss the sliced nectarines with the sugar, lemon juice, cornstarch (if using), cinnamon, and a pinch of salt. Mix well to combine. Pour the nectarine mixture into a greased 9×9-inch (or equivalent) baking dish, spreading the fruit evenly.
Make the topping:In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add the cold butter and use a pastry cutter, fork, or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the dough begins to come together. Be careful not to overmix.
Assemble the cobbler:Spoon dollops of the biscuit-like topping over the nectarine filling. It’s okay if the fruit is partially exposed; the topping will spread as it bakes.
Bake the cobbler:Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Serve:Let the cobbler cool for a few minutes before serving. It’s fantastic on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Notes :
Use ripe nectarines, as their natural sweetness is essential—if under-ripe, a bit more sugar can help.
Optional cornstarch can be added to the filling to thicken the juices; skip it if you prefer a juicier, more runny filling.
For a softer topping, substitute cream or half-and-half for milk—or sprinkle extra sugar on top before baking for a slightly crisp finish.
You can make ahead by preparing the fruit filling and topping separately, then bake when ready.
