This Nectarine Cobbler is both cozy and summery, making it the perfect dessert as we transition to Fall! Peaches get all the glory, but nectarines have my heart, so I had to feature them here!
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This Nectarine Cobbler is spiced nectarine filling topped with sweet cornmeal biscuits! The sweet, juicy nectarines paired with the warm flavor of cinnamon and irresistible cornmeal biscuits will have you reaching for seconds!
If you enjoy this recipe, check out the posts for my Blackberry and Apple Crumble, Peach Cobbler Pound Cake, and Cranberry Apple Crumble!
Ingredients
Here is everything you need to make this comforting treat! Measurements for each ingredient are listed in the recipe card, below.
Cornmeal Biscuit Topping Ingredients
- Flour - Provides structure for the biscuits. I used all-purpose flour.
- Cornmeal - Lends flavor and a light texture to the biscuits. I prefer using finely ground cornmeal so the biscuits aren't gritty, but you can use whatever cornmeal you prefer/hand on-hand.
- Brown Sugar - For sweetness and keeping the biscuits moist.
- Baking Powder - For leavening.
- Salt - To enhance and balance the flavors of the biscuits.
- Unsalted Butter - For moisture, richness, and a flaky texture. Unsalted so that you control the amount of salt in the recipe. You want the butter to be cold for best results!
- Buttermilk - I do suggest that you use the buttermilk listed in the recipe for the most tender biscuits! That said, you can make a quick substitution with milk and vinegar or lemon juice if you don’t have it on-hand (more info in the recipe notes!).
- Raw Sugar - For sprinkling over the biscuits before baking. This ingredient is optional, but I love the added crunch and sweetness on the tops of the biscuits!
Nectarine Filling Ingredients
- Nectarines- You can't make a nectarine cobbler without them! I didn't peel the nectarines, as I like the texture they provide and the peels help hold the fruit together a bit.
- Granulated Sugar - For sweetness.
- Brown Sugar - For sweetness and a slight molasses flavor.
- Cornstarch - To help absorb some of the juices from the fruit so that your crumble isn't a watery mess!
- Vanilla Bean Paste - For flavor. I just love the taste and the gorgeous black flecks left in the filling! If you'd prefer not to use paste, you can substitute with an equal measure of vanilla extract instead.
- Lemon Juice - To balance the sweetness from the apples and sugar.
- Ground Cinnamon and Nutmeg - For flavor.
- Salt - To balance and enhance the flavors of the filling.
Instructions
Here I'll show you how to make this cozy cobbler, step by step! It's so easy! More detailed instructions are included in the recipe card, below.
- Combine the dry ingredients for the biscuit topping and cut in the cold butter.
- Add buttermilk and stir until the dough comes together.
- Pat the dough out on a floured surface and cut out biscuits. Place the biscuits in the refrigerator until needed.
- Toss the sliced nectarines with the rest of the filling ingredients.
- Pour the fruit mixture into a greased baking dish. Bake 10 minutes.
- Pull the dish from the oven and place the biscuits on top. Bake another 30 minutes, or until the biscuits are golden and filling is bubbling.
Variations
Here are a few flavor variations to consider for this recipe:
- Change the spices - The recipe uses cinnamon and a pinch of nutmeg as written, but it would be fantastic with ginger, clove, or cardamom!
- Change the fruit - While I love the nectarines used in this recipe, it's easily changed to what's in-season, your preferences, or what's available at your local farmer's market! Other stonefruits and berries are fantastic options. Try combining different fruits to find your favorite combination!
Equipment
Here are a few things that I used when whipping up this crumble:
- Pastry Blender - I prefer to use a pastry blender to cut the butter in to the other topping ingredients, finding it faster and easier that way. That said, a fork will do the same job.
- Silicone Spatula - There's no necessity for using a certain type of spatula, but I prefer to use a spatula to a spoon to toss the fruit with the other ingredients to help keep them from breaking apart. Alternatively, if you don't mind getting a little messy, you could toss the fruit with your hands.
- Baking Dish - I used an oval baker that's approximately 12 inches by 8 inches in size. A 10-inch round baking dish will give you about the same result. You want to use a glass or ceramic baking dish, as a metal pan may discolor the fruit and/or lend a metallic taste to your dessert! You can use whatever size baking dish you have, just keep in mind that using this recipe with a smaller dish will make the filling and topping thicker, requiring more oven time to bake through.
Storage
Your Nectarine Cobbler will keep, covered in the refrigerator, for up to three days. That said, the biscuit topping will start to get soggy after day one, so make sure to enjoy it!
For longer storage, you can freeze your unbaked Nectarine Cobbler, with the fruit filling and biscuit topping frozen separately, in airtight containers for up to three months. Just thaw in the refrigerator overnight, then bake as directed in the recipe.
Other Recipes You May Like
Looking for other recipes like this? Try these:
Nectarine Cobbler
This Nectarine Cobbler is spiced nectarine filling topped with sweet cornmeal biscuits! The sweet, juicy nectarines paired with the warm flavor of cinnamon and irresistible cornmeal biscuits will have you reaching for seconds!
Ingredients
Cornmeal Biscuit Topping
- ¾ cup all-purpose flour
- ⅔ cup fine cornmeal (see note)
- 3 Tablespoons brown sugar, packed
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 5 Tablespoons unsalted butter, cold and diced
- ½ cup buttermilk, cold
- raw sugar, for sprinkling (if desired)
Nectarine Filling
- 2 pounds nectarines, pitted and sliced (~6 nectarines. I didn't peel them.)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 teaspoons cornstarch
- 1 teaspoon vanilla bean paste (see note)
- 1 teaspoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- pinch ground nutmeg
Instructions
For Cornmeal Biscuit Topping
- In a large bowl, combine the dry ingredients (flour, cornmeal [see note], brown sugar, baking powder, and salt). Stir to combine.
- Add cold, diced butter and, using a pastry blender (see note) or fork, cut the butter into the dry ingredients until no large pieces remain.
- Add buttermilk (see note) and gently stir to combine, making sure not to overwork the dough. The dough will be sticky and soft.
- Generously flour your work surface and turn the dough out onto the flour. Sprinkle additional flour on top, and use your hands to pat the dough into a circle that's about half an inch thick.
- Cut biscuits using a round cutter (I used a 2.5-inch biscuit cutter, see note). You can gather the scraps and gently press them together to cut additional biscuits. Be sure to just press down with the cutter and not twist, as the twisting motion may seal the edges and keep your biscuits from rising! Place the biscuits on a baking sheet and keep in the refrigerator until needed.
For Filling
- Preheat your oven to 400℉. Grease a baking dish (I used a 8-inch by 12-inch oval baking dish; see note) and set aside.
- Pit and slice your nectarines. I sliced mine into eighths. Place the nectarines in a large bowl and toss with all remaining filling ingredients. I used a silicone spatula to combine the ingredients instead of a spoon to avoid breaking the nectarines.
- Pour the fruit mixture into the prepared baking dish. If you're worried about drips into your oven, place the baking dish on a cookie sheet before putting it in the oven. Bake 10 minutes, then (carefully) place the biscuits on top of the nectarines.
- Return the cobbler to the oven and bake for another 30 minutes. You'll know that the crumble is done when the topping is golden and the filling is bubbling around the edges.
- Serve warm or at room temperature. The cobbler is fantastic served on its own, or with a scoop of ice cream.
- Your cobbler will keep, covered in the refrigerator, for up to three days. That said, the biscuit topping will start to get soggy after day one, so make sure to enjoy it sooner rather than later!Enjoy!
Notes
Note on cornmeal: I don't like gritty cornmeal, so I use a finely-ground cornmeal. You can use whatever you prefer/have on-hand.
Note on pastry blender - I prefer to use a pastry blender to cut the butter in to the dry ingredients, finding it faster and easier that way. That said, a fork will do the same job.
Note on baking dish - I used an oval baker that's approximately 12 inches by 8 inches in size. A 10-inch round baking dish will give you about the same result. You want to use a glass or ceramic baking dish, as a metal pan may discolor the fruit and/or lend a metallic taste to your dessert! You can use whatever size baking dish you have, just keep in mind that using a smaller baking dish may make the cobbler take a bit longer to bake through.
Note on vanilla bean paste - I just love the taste and the gorgeous black flecks left in the filling from the vanilla bean paste! If you'd prefer not to use paste, you can substitute with an equal measure of vanilla extract instead.
Nutrition Estimate
Serving: 1 servingCalories: 306kcalCarbohydrates: 54gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 221mgPotassium: 243mgFiber: 3gSugar: 34gVitamin A: 620IUVitamin C: 4mgCalcium: 57mgIron: 1mg
Nutrition information is provided as a courtesy and is only an estimate.
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