Description

This easy homemade nectarine cobbler is the ultimate summer dessert, featuring juicy nectarines baked under a golden, buttery biscuit topping. Perfect for potlucks, weeknights, or special occasions, it’s a crowd-pleaser that can be adapted for gluten-free or dairy-free diets.

Ingredients

Scale

6 cups (about 1 kg) ripe nectarines, sliced (no need to peel, unless you prefer)
1/2 cup (100 g) granulated sugar (adjust to taste, depending on your nectarines’ sweetness)
2 tablespoons (16 g) cornstarch
1 tablespoon (15 ml) lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
Pinch of salt
1 1/4 cups (160 g) all-purpose flour (or use a 1:1 gluten-free blend if needed)
1/2 cup (100 g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, cold and cubed
1/2 cup (120 ml) whole milk (dairy-free options like almond or oat milk work too)
1 large egg
1 teaspoon vanilla extract
1 tablespoon coarse sugar (for extra crunch, optional)
Vanilla ice cream or whipped cream, for serving (optional)

Instructions

Preheat your oven to 375°F (190°C). Lightly butter a 9×13-inch (23×33 cm) baking dish.
Slice 6 cups of ripe nectarines into 1/2-inch wedges. No need to peel unless you prefer.
In a large mixing bowl, combine nectarines, 1/2 cup sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla, 1/2 teaspoon cinnamon (if using), and a pinch of salt. Toss gently to coat.
Pour the fruit mixture into the prepared baking dish and spread evenly.
In a separate bowl, whisk together 1 1/4 cups flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Add 1/2 cup cold, cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk 1/2 cup milk, 1 large egg, and 1 teaspoon vanilla. Pour into the flour-butter mixture and stir just until combined. Do not overmix.
Drop spoonfuls of the cobbler topping evenly over the nectarines, leaving some gaps.
Sprinkle 1 tablespoon coarse sugar over the topping for extra crunch, if desired.
Place the dish on a baking sheet and bake for 38-45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Tent with foil if the topping browns too quickly.
Let the cobbler rest for 15-20 minutes before serving to allow the juices to thicken.
Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and non-dairy milk. Add extra cornstarch if nectarines are very juicy. You can mix in berries or nuts for variety. Let the cobbler rest before serving for best texture. Leftovers keep in the fridge for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/10 of cobbler (about 1 cup)
Calories: 270
Sugar: 22
Sodium: 250
Fat: 10
Saturated Fat: 6
Carbohydrates: 40
Fiber: 2
Protein: 4

Keywords: nectarine cobbler, summer dessert, easy cobbler, fruit cobbler, homemade cobbler, gluten-free cobbler, dairy-free cobbler, biscuit topping, nectarine recipe, potluck dessert