Peach Nectarine Cobbler

This peach nectarine cobbler takes lightly spiced stone fruit filling and crowns them with cake-like biscuits for a refined riff on an old-fashioned and frugal summer staple.

A round glass baking dish filled with peach nectarine cobbler and a spoon on the side.

There are countless different definitions of cobbler, though each is, in essence, some iteration of fruit baked beneath dough. This rather refined recipe defines it as lightly spiced stone fruits buried beneath marvelously airy, cake-like biscuits that soak up some of those juices and spice from the filling. And it has lotsa folks clamoring for more. Sorta rustic, sorta refined, sorta irresistible.–Renee Schettler

Peach Nectarine Cobbler

  • Quick Glance
  • (1)
  • 40 M
  • 1 H, 20 M
  • Serves 6 to 8
5/5 - 1 reviews
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  • For the biscuit topping
  • For the peach nectarine filling


Make the biscuit topping

Preheat the oven to 375°F (190°C). Butter a 9-inch (23-cm) glass or ceramic round pie plate or baking dish.

In a food processor, combine the flour, baking powder, and salt. Scatter the chilled butter over the flour mixture and pulse until the mixture resembles coarse crumbs. Be careful not to overprocess this.

Transfer the flour mixture to a large bowl and add 1/2 cup of the sugar and the cream, mixing with a wooden spoon just until the dough comes together. Cover the bowl with a kitchen towel and let it rest while you make the filling.

Make the peach nectarine filling

Bring a large pot of water to a boil. Using a paring knife, cut a small “X” on the bottom end of each peach and nectarine. Drop the stone fruits into the boiling water and cook until the skin begins to lift away from where you made the cut, 30 to 60 seconds. Use a slotted spoon to remove them from the water and let cool.

Tester tip: The boiling water trick for easy removal of skins from some stone fruits only works on exceptionally ripe fruit. If your peaches or nectarines aren’t completely ripe, don’t bother. Instead use a peeler or paring knife to remove the skin.

When the fruit is cool enough to handle, slip off the skins and toss them in the compost. Cut the peaches and nectarines into slices 1/2 inch (12 mm) thick.

In a large bowl, toss the sliced peaches and nectarines with the cornstarch, sugar, cinnamon, and nutmeg.

Spoon the fruit into the prepared baking dish. Place heaping spoonfuls of the cobbler dough on the filling, covering the surface.

Place the baking dish on a rimmed baking sheet to catch any drips and bake until the cobbler is lightly browned and cooked through and the fruit is bubbling, 35 to 45 minutes.

Tester tip: You want to make certain the biscuits are fully cooked through, so take a fork and gently pry a biscuit apart and take a peek. It should appear to be the same color and texture throughout and be cakelike and springy rather than wet and dense.

Let the cobbler cool for at least 10 minutes before scooping it warm from the baking dish. If desired, serve it along with ice cream or whipped cream.

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Recipe Testers' Reviews

This cobbler is one of the best—and easiest—I've ever made! The combination of the peaches and nectarines gives it the perfect balance of sweet and tangy while not being too peachy or too nectarine-y. Heads up, though, you may want to make extra dough because I couldn’t stop nibbling this while I was prepping the filling! It's very similar to a shortcake—buttery, sweet, soft, irresistible!

I highly suggest you serve this with vanilla bean ice cream.

I have one complaint about this recipe and it's a BIG one. There is absolutely no way possible that this serves 6 to 8 people. Honestly. It served 3 of us and there was nearly a fistfight when a fourth person expressed mild interest. Thanks for the drama, Leite’s!

Grotesque piggishness aside, this is INCREDIBLE. I have never, ever had this kind of cobbler. I realize that fruit desserts of this kind are regional and I just haven't been exposed to the kind topped with biscuits. My go-to is just a handful of brown sugar, oats, flour, and butter. Is that a crisp? A crumble? A buckle? A carbuncle? A canoodle? Whatever those are, it's not this.

Peaches and nectarines are, far and away, the entire reason that summer exists. And sweet, sweet biscuits are the reason for everything else. I apologize for the effusive nature of this review, but I can't stress enough how much we enjoyed this. I'm actually planning a second batch this afternoon in order to sate those family members who missed out the first time. But check in with me later, I might just lock myself in the garage and go fully Mr. Creosote with just an empty pan and stretched out pants to show for it. Sorry, family!

I found the nectarines needed a little longer in the boiling water but they could have been just a little underripe. Even so, the skins came off quickly and easily with little waste of flesh.

In closing, this is a beautiful marriage of tender and sweet summer fruits (fresh or canned) and delightfully sweet, fluffy, and oh-so tender biscuits. I served it with fresh whipped cream but I imagine that ice cream would absolutely put it over the top.


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    1. Jenn, the extra fat in the heavy cream is going to give you that rich flavor and tender texture in your biscuit topping. You can substitute with milk, and it should work, but the flavor and texture of the topping won’t be quite the same.

  1. This is fabulous. You can’t go wrong with perfectly ripe peaches and nectarines, but those biscuits on top stole the show! I was hopeful that there would be leftovers to eat for breakfast but my greedy family made sure there were none.

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