Peach and Nectarine Cobbler

Name: Peach and Nectarine Cobbler
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 2 cups sliced ripe peaches (with the skin on) (sliced fairly thick) ((about 3 medium size peaches)); 3 cups sliced ripe nectarines (with the skin on) (sliced fairly thick) ((about 3 to 4 medium size nectarines)); 3/4 cup granulated sugar; 1/4 teaspoon (heaping) ground cinnamon; 1 dash salt; 1-1/2 tablespoons corn starch; 1 tablespoon fresh lemon juice; 1 tablespoon butter, softened (to grease the baking dish); 4 tablespoons butter (chilled) (cut into small cubes); 1/2 cup granulated sugar; 3/4 cup all-purpose flour; 1-1/2 teaspoons baking powder; 3 dashes salt; 1/2 cup milk; 1 tablespoon sanding sugar (or other large crystal sugar); Vanilla ice cream (for serving)

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by Nancy

6 Comments

This peach and nectarine cobbler tastes heavenly served warm and topped with vanilla ice cream…and it couldn’t be easier to make.

This cobbler tastes so good that you would think it’s much harder to make than it really is.

I especially like to make this cobbler just before I have friends over for dinner then bake it while we’re having dinner so I can serve it right out of the oven (topped with vanilla ice cream of course).

It seems even more “comfort food-like” when served warm out of the oven.

About the Filling and the Topping

There are two simple components to this recipe, the filling and the topping.

The filling is made with fresh ripe peaches and nectarines (with the skin still on) mixed with 5 basic pantry ingredients and that’s it.

Then the filling is done.

No need to cook the fruit first before making the cobbler.

The easier the better.

And the topping (or batter) is made with a biscuit-like dough recipe that has a bit more sugar, a little less flour, and a thinner consistency then regular biscuit dough.

One of my favorite things about this cobbler besides all of it, is that the topping has large, crystalized sugar on it which adds a nice light crunch to each bite.

Let’s check out the ingredients.

Fruit Filling – ripe peaches and nectarines, granulated sugar, fresh lemon juice, ground cinnamon, salt, corn starch…

Topping – butter, granulated sugar, flour, milk, baking powder and salt…

…and sanding sugar or other large crystal sugar

For Serving – vanilla ice cream.

Baking Dish – This recipe fits nicely in a stoneware (oven-safe) 1-1/8 quart, 9-inch Oval Baking Dish (measures approx. 7-1/2″ x 11″ x 2″)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preheat the oven to 350 degrees F.

For the Fruit Filling:

Cut the fruit from the pit (seed) and slice it in fairly thick slices (with the skin still on).

TIP – Use ripe peaches and nectarines for this dessert so that the filling is juicy.

To a large mixing bowl, add the sliced peaches and nectarines…

…fresh lemon juice…

…corn starch…

…ground cinnamon…

…and salt.

Gently stir together…

…until the slices of fruit are coated.

Set aside.

For the Topping:

To a medium size bowl, add flour…

…granulated sugar…

…baking powder…

…and salt.

Stir together.

Next, add milk…

and stir together until combined.

Set aside for just a moment.

Cut chilled butter into small cubes…

…and add it to the bowl with the flour mixture.

Stir together.

The batter will have a consistency that’s somewhat thin and there will be some “lumps” from the cubed butter.

Set aside for just a moment.

For the Assembly:

Baking Dish – Brush softened or melted butter on the bottom and sides inside of the baking dish.

Filling – To the baking dish…

…add the fruit mixture.

Spread the fruit out evenly in the dish.

For the Topping…

…spoon the batter evenly on top of the fruit.

TIP – Try to spread the batter evenly on top of the fruit rather than putting too much in one spot.

If the topping is spread too thick, when baking in the oven it may brown too much on the top before the under crust is fully cooked.

Leave some of the fruit exposed rather than covering the entire top with the batter (so that “steam” doesn’t make the topping soggy).

…sprinkle sanding sugar (or other type of large crystal sugar) evenly on top of the batter.

Baking the Cobbler – Just in case the cobbler bubbles over the edge of the baking dish while in the oven, set the dish on top of a cookie or sheet pan.

Bake in a preheated oven (at 350 degrees F.) until the crust is golden brown on top and the filling is bubbling (about 50 to 53 minutes).

Then…

…time to dish up this delicious dessert.

Serve while the cobbler is warm…

…and…

…top with vanilla ice cream.

If the ice cream melts a little…

…no worries because it tastes even better that way.

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