Nectarine Cobbler Recipe: How to Make Nectarine Cobbler
Written by MasterClass
Last updated: Apr 8, 2023 • 3 min read
This easy fruit cobbler recipe pairs the sweetness of ripe, juicy stone fruit with buttery, flaky biscuit dough to create a memorable summer dessert that can be pulled together in minutes.
Learn From the Best
What Is a Nectarine Cobbler?
Nectarine cobbler is a simple, rustic dessert that gets its name from the cobblestone-like appearance of the baked cobbler crust. Consisting of a thick, macerated fruit base topped with dollops of airy, semi-sweet biscuit dough, nectarine cobbler can be constructed in minutes for a tasty last-minute summertime dessert option.
In comparison to other fruit pies, which require a more rigid baking process, cobbler is a more approachable, relaxed dessert requiring little to no baking experience. Other popular varieties of cobbler include peach cobbler, rhubarb cobbler, and apple cobbler.
5 Tips for Making Nectarine Cobbler
Nectarine cobbler is simple to make and comes together in minutes. However, in order to make the best nectarine cobbler, there are a few tips that are worth following.
- 1. Use fresh fruit, when available. Fruit is the showcase of any cobbler, and the best-tasting cobblers use fresh, ripe, and in-season fruit. If fresh nectarines are not available at your grocery store or farmer’s market, you can swap in an equal portion of unthawed frozen nectarines.
- 2. Mix and match fruits. Experiment with the flavor of this cobbler by adding other fruits to your fruit base. Nectarines pair well with other stone fruits, like peaches, apricots, and plums, as well as tart berries, like blueberries and blackberries.
- 3. Don’t forget the starch. Adding a thickener like cornstarch or baking powder to your nectarine filling will help to absorb some of the juices of the baked fruit, preventing overflows and soggy crusts in the process.
- 4. Let your topping breathe. Leave some space between your pieces of cobbler topping when constructing your cobbler. This leaves some ventilation space for your fruit filling, which will help prevent your cobbler topping from getting soggy.
- 5. Use a food thermometer. To ensure your cobbler dough is cooked all the way through, insert a food thermometer through the thickest part of the dough. Once the topping has reached a temperature of 200 degrees Fahrenheit, the cobbler is ready to eat.
Nectarine Cobbler Recipe
makes
prep time
10 mintotal time
55 mincook time
45 minIngredients
For the filling:
For the topping:
- 1
Preheat the oven to 380 degrees Fahrenheit.
- 2
Combine the sliced nectarines, sugar, lemon juice, cornstarch, and cinnamon in a medium mixing bowl. Stir the ingredients to incorporate. This will be the nectarine filling for your cobbler.
- 3
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Add the cubed butter to the flour mixture, working it in with your hands until it has reached the texture of coarse bread crumbs.
- 4
In a small bowl or measuring cup, whisk together the egg, vanilla extract, and ½ cup of the buttermilk.
- 5
Add the buttermilk mixture to the dry ingredients, and stir with your hands or a rubber spatula until combined. This will be your cobbler topping.
- 6
Transfer the nectarine filling to a 9- x 13-inch baking dish, and spread the fruit out into a single layer.
- 7
Tear off a palm-sized piece of topping and place it over the fruit. Continue this process with the remaining dough, leaving space between the pieces to create a cobbled effect.
- 8
Brush the top of the dough with the remaining buttermilk, then sprinkle with Demerara sugar.
- 9
Bake the cobbler until the top of the dough is golden brown and the nectarine mixture is thick and bubbling, which should take about 45 minutes.
- 10
Remove the pan from the oven. Let the cobbler cool slightly before serving with a scoop of vanilla ice cream or dollop of whipped cream.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more.