Go Back
A round glass baking dish filled with peach nectarine cobbler and a spoon on the side.
Print Recipe
4.67 / 6 votes

Peach Nectarine Cobbler

This peach nectarine cobbler combines lightly spiced stone fruit filling and cakey biscuit topping for a classic easy summer dessert.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 6 to 8 servings
Calories: 477

Ingredients

For the biscuit topping

  • 1 stick (4 oz) unsalted butter, cold and cut into chunks, plus more for the baking dish
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1 cup heavy cream

For the peach nectarine filling

  • 1 1/4 lbs (about 4) quite ripe peaches
  • 1 1/4 lbs (about 4) quite ripe nectarines
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • Pinch grated nutmeg
  • Ice cream or whipped cream, for serving (optional)
US - Metric

Instructions

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 mixing 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.

Nutrition

Serving: 1portion | Calories: 477kcal | Carbohydrates: 80g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 212mg | Fiber: 4g | Sugar: 40g