This homemade nectarine cobbler is the best summer dessert ever! Loaded with fresh nectarines and a buttery topping that bakes like cookie dough, this cobbler recipe is super easy to make from scratch and will be a hit with your family. Add a scoop of vanilla ice cream and you’ll be in heaven!
The best nectarine cobbler recipe
This easy nectarine cobbler recipe comes together in just a few minutes and is such a delicious way to highlight the taste of fresh nectarines when they are in season.
The cobbler features soft, drippy nectarine slices, baked into a jammy consistency, under a blanket of a cookie dough-like topping with coarse sugar for crunch and sparkle.
Just like cinnamon roll peach cobbler, we love this cobbler scooped into bowls with a plop of melty vanilla ice cream. It’s also delightful cold from the fridge for breakfast.
The best part is that this one-bowl dish literally takes only 10 minutes to throw together. And after a short stint in the oven, you’re rewarded with a delicious nectarine dessert!
Nectarine cobbler uses simple, inexpensive ingredients. This makes it the perfect dessert for feeding a crowd or a potluck. If you’re looking for measurements, scroll down to the recipe card below.
- Nectarines: Use ripe, fresh yellow nectarines. They should be firm and fragrant but leave a slight indent when you squeeze them. See the FAQ section below for tips on using canned and frozen nectarines.
- All-purpose flour is the base of the topping. Too much flour can make the cobbler dry, so be careful not to pack it into your measuring cup.
- Baking powder: A pinch of baking powder gives the cobbler topping the texture.
- Sugar: The cobbler is perfectly sweetened with just the right amount of granulated sugar. We’ll also use a bit of Turbinado sugar to create a crunchy, caramelized crust.
- Butter: I always use salted butter in my baking. Of course, unsalted butter with a pinch of salt will work too.
- Vanilla extract: Use good quality vanilla extract for the best flavor.
How to make nectarine cobbler
I love nectarine cobbler because it only takes a few minutes to whip up, then it’s hand-off as it bakes. Once you see how easy it is, you’ll want this tasty dessert all summer long. It’s definitely a staple to have in your recipe collection.
- Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom of a 9 x 13 in / 23 x 33 cm baking dish with a little butter or cooking spray.
#2: Combine fruit and sugar
- Add the nectarine slices and sugar to the baking dish and mix directly in the pan.
#3: Mix topping
- Mix the flour, baking powder, granulated sugar, melted butter, and vanilla in a medium mixing bowl until a cookie dough-like texture forms.
#4: Assemble cobbler
- Place spoonfuls of mixture over the nectarines. Spread out with a spoon or your fingers until the nectarine slices are evenly covered.
#5: Bake cobbler
- Bake the cobbler for 30 minutes. At this point, the filling should be juicy and bubbly around the sides.
- For a crunchy crust, sprinkle the top with turbinado sugar and continue baking for another 10 to 15 minutes. Then broil the cobbler at 475°F / 250°C / gas mark 9 for 2 to 3 minutes to get a golden brown, crunchy top. Watch carefully so it doesn’t burn.
#6: Let sit
- For the best nectarine base, let the cobbler stand for 20 to 30 minutes before serving.
- Serve the cobbler with vanilla ice cream or sweetened whipped cream.
- If your nectarines aren’t getting saucy after 25 to 30 minutes of baking, they are probably a bit on the firmer/drier side. Pour 2 tablespoons of melted butter over the cobbler to help bring out more juice from the nectarines.
- How to know the cobbler is done: Your nectarine cobbler is ready when the top is a light golden color and springs back when pressed lightly.
- Serving temperature: This nectarine cobbler tastes best when served warm, but it lasts 2 to 3 days in the refrigerator.
- Individual servings: Instead of baking the cobbler in a large baking dish, divide the ingredients between ramekins for personal servings.
Another reason why I love nectarine cobbler: you can customize this delicious fruity recipe to your liking. Here are some ideas to try:
- Swap the fruit: Got crates of blueberries, strawberries, peaches, or plums? Go for it! Or try a mix of nectarines + blueberries or nectarines + raspberries. Blueberry nectarine cobbler is so good!
- Season with cinnamon: A dash of cinnamon brings out a lovely warmth. In fact, you can use any of your favorite spices, including ginger, nutmeg, cardamom, and allspice.
- Add nuts: Adding chopped walnuts or pecans to your nectarine cobbler is a great way to introduce extra flavor and texture.
Hot, at room temperature, or cold – any way is scrumptious! We like our nectarine cobbler warm, somewhere between hot and room temperature, to go with some yummy ice cream or whipped cream.
Homemade nectarine cobbler is great for storing and reheating a couple of days later when you get a sweet tooth. Here are some tips to keep it fresh:
- Refrigerator: Store leftover cobber in an airtight container for 2 to 3 days.
- Reheat: You can serve the cobbler as is or pop it in the microwave at 20-second intervals until warm and gooey.
How do you know when your nectarines are ripe enough for cobbler?
When your nectarines are firm yet gentle to squeeze, they are ripe enough to use and perfect for cobbler making.
Do you peel nectarines for this nectarine cobbler recipe?
Since they have thin, delicate skin, peeling the nectarine is optional. I can’t be bothered to peel them because I usually don’t have the time, and the peel softens during baking anyway. Still, if you don’t like the texture of the peel, you can peel them.
How do you peel nectarines?
As mentioned, I don’t peel my nectarines for cobbler, but if you want to peel them, here is what to do:
- Gently lower 2 to 3 nectarines into a pot of boiling water.
- Leave them in for about 30 seconds.
- Then transfer them to a bowl filled with ice water. The ice water will shock them and prevent the nectarine flesh from cooking, but makes the skin super easy to remove. You won’t even need a knife.
How do you slice nectarines?
When slicing nectarines, I like to slice them pretty thinly, so the fruit pieces bake more evenly and create that lovely thick, jammy consistency. You can cut them into wedges or cubes.
Can I use white nectarines instead of yellow?
Sure thing! Remember that white nectarines are slightly sweeter than yellow ones, so you might reduce the sugar a bit.
Can I use frozen nectarines?
Of course! The cobbler will turn out great with frozen nectarines, which is perfect when you don’t have access to fresh fruit. The texture will be slightly different since frozen nectarines tend to be firmer and keep their shape a little more.
Dump the frozen nectarines into the baking dish and put them in the oven as you mix the topping. Once your topping is ready, the nectarines should be thawed out. Drain them well, return to the baking dish, and mix with the sugar, and you’re good to go.
I’d recommend 32 oz of frozen nectarines for this recipe.
Can I use canned nectarines for this nectarine cobbler?
Yes. Canned nectarines are hard to find at stores, but you can use them in this nectarine bake recipe if you are canning your own. Just be sure to drain most of the syrup before adding them to the baking dish.
More cobbler recipes
Once you start making cobblers, you won’t want to stop, they are just delicious! Try some of our other tried and true cobbler recipes the next time you have a craving.
- Blueberry Bisquick Cobbler
- Bisquick Strawberry Cobbler
- Blackberry Cobbler with Bisquick
- Cinnamon Roll Apple Cobbler
Other nectarine desserts to love
If you love nectarines as much as I do, then these nectarine recipes are for you. They’re the perfect combination of fruity and sweet. Try some of these when you have an abundance of stone fruit at your hand.
- Homemade Nectarine Pie
- Nectarine Smoothie
- Easy Nectarine Galette
- Nectarine Crisp
- Nectarine Bread
- Nectarine Muffins
- 6 large nectarines, sliced
- 1/3 cup / 65 g / 2.3 oz granulated sugar
- 1/2 cup / 115 g / 4 oz salted butter, melted
- 2/3 cup / 135 g / 4.7 oz granulated sugar
- 1 tsp vanilla extract
- 1 cup / 120 g / 4.2 oz all-purpose flour
- 1 tsp baking powder
- 1/4 cup / 50 g / 1.8 oz turbinado sugar (optional)
- Prep. Preheat your oven to 350°F / 180°C / gas mark 4. Grease the bottom of a 9 x 13 in / 23 x 33 cm baking dish with a little butter or cooking spray.
- Combine fruit and sugar. Add the nectarine slices and sugar to the baking dish and mix directly in the pan.
- Mix topping. Mix the flour, baking powder, granulated sugar, melted butter, and vanilla in a medium mixing bowl until a cookie dough-like texture forms.
- Assemble cobbler. Place spoonfuls of mixture over the nectarines. Spread out with a spoon or your fingers until the nectarine slices are evenly covered.
- Bake cobbler. Bake the cobbler for 30 minutes. At this point, the filling should be juicy and bubbly around the sides.
Tip: If your nectarines aren’t getting saucy after 25 to 30 minutes of baking, they are probably a bit on the firmer/drier side. Pour 2 tablespoons of melted butter over the cobbler to help bring out more juice from the nectarines.
- Sprinkle the top. For a crunchy crust, sprinkle the top with turbinado sugar and continue baking for another 10 to 15 minutes. Then broil the cobbler at 475°F / 250°C / gas mark 9 for 2 to 3 minutes to get a golden brown, crunchy top. Watch carefully so it doesn’t burn.
- Let sit. For the best nectarine base, let the cobbler stand for 20 to 30 minutes before serving. Serve the cobbler with vanilla ice cream or sweetened whipped cream.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 153mgCarbohydrates: 55gFiber: 2gSugar: 40gProtein: 3g