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!

Course Dessert

Cuisine Cobbler, Pies

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 306kcal

Author Amee

Equipment

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

US Customary - Metric

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