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

Nectarine Peach Cobbler on plate

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.

Peach and Nectarine Cobbler

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.

Peach Nectarine Cobbler on spoon

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.

Peach Cobbler Ingredients

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

Peach Cobbler Dough Ingredients

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

Sanding Sugar in Jar

…and sanding sugar or other large crystal sugar

Scoop of Vanilla Ice Cream

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 nectarines and peaches on board

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.

Cut nectarines and peaches in bowl

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

Add lemon juice to fruit in bowl

…fresh lemon juice…

Add corn starch to peaches in bowl

Add corn starch to peaches in bowl

…corn starch…

Add cinnamon to peaches in bowl

Add cinnamon to peaches in bowl

…ground cinnamon…

Add salt to peaches in bowl

…and salt.

Stir peach filling in bowl

Gently stir together…

Stir peach filling in bowl

…until the slices of fruit are coated.

Set aside.

For the Topping:

Add flour in bowl

To a medium size bowl, add flour…

Add sugar in bowl

…granulated sugar…

Add baking powder in bowl

…baking powder…

Add salt to flour in bowl

…and salt.

Stir dry ingredients in bowl

Stir together.

Add milk to dry ingredients

Next, add milk…

Stir dough batter in bowl

and stir together until combined.

Set aside for just a moment.

Cut cubes of butter on plate

Cut chilled butter into small cubes…

Dough batter with butter in bowl

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

Stir dough batter in bowl

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:

Spread butter on baking dish

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

Add peach filling in baking dish

Filling – To the baking dish…

Add nectarine filling in baking dish

…add the fruit mixture.

Peach nectarine filling in baking dish

Spread the fruit out evenly in the dish.

Spoon with dough batter in bowl

For the Topping…

Add dough batter on peaches

…spoon the batter evenly on top of the fruit.

Add dough batter on peaches

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.

Dough batter on peach filling

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 sugar on dough batter in bowl

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

Peach cobbler in baking dish on pan

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.

Peach nectarine cobbler in oven

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).

Nectarine and Peach Cobbler in Dish

Then…

Nectarine and Peach Cobbler in spoon

…time to dish up this delicious dessert.

Nectarine and Peach Cobbler in spoon

Serve while the cobbler is warm…

Nectarine and Peach Cobbler in bowl

…and…

Peach and Nectarine Cobbler in bowl

…top with vanilla ice cream.

Nectarine and Peach Cobbler in bowl

Nectarine and Peach Cobbler in dish

If the ice cream melts a little…

Peach Nectarine Cobbler in dish

…no worries because it tastes even better that way.

Peach Nectarine Cobbler on fork

Peach Nectarine Cobbler in dish

Peach Nectarine Cobbler on spoon

Thank you so much for stopping by CCC!

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Nectarine and Peach Cobbler in dish

Peach and Nectarine Cobbler

This no fuss comfort food dessert couldn't be easier to make.  This cobbler tastes heavenly served warm and topped with vanilla ice cream.
4.8 from 17 votes
Print Recipe Pin Recipe Leave a Review
Yield: 6 Servings
Prep: 20 minutes
Cook: 50 minutes
Total: 1 hour 10 minutes

Ingredients

For the Fruit Filling:

  • 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

For the Topping:

  • 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

Equipment

  • Stoneware (oven-safe) 1-1/8 Quart, 9-inch Oval Baking Dish (measures approx. 7-1/2" x 11" x 2")

Instructions

  • Preheat the oven to 350 degrees F.
  • For the Baking Dish - Brush softened or melted butter on the bottom and sides inside of the baking dish. Set aside.

For the Fruit Filling:

  • To a large mixing bowl, add the sliced peaches and nectarines, sugar, fresh lemon juice, corn starch, ground cinnamon and salt.
  • Stir together until the slices of fruit are coated. Set aside.

For the Topping:

  • To a medium size bowl, add flour, sugar, baking powder and salt. Stir together.
  • To the bowl, add milk and stir until combined.
  • Then add the small cubes of chilled butter. 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:

  • For the Filling - To the baking dish, add the fruit mixture. Spread the fruit out evenly in the dish.
  • For the Topping - Spoon the batter over the fruit leaving some areas without batter on the fruit (this helps prevent "steam" from making the batter 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, put a cookie sheet or pizza pan under the cobbler baking dish.
  • 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).
  • Serve warm and top with vanilla ice cream or whipped cream.

Notes

TIPS:

  1. For the 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").  
  2. Use ripe peaches and nectarines for this dessert so that the filling is juicy.
  3. Spoon the batter over the fruit leaving some areas without batter on the fruit (this helps prevent "steam" from making the batter soggy).
  4. 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.
  5. Just in case the cobbler bubbles over the edge of the baking dish while in the oven, put a cookie sheet or pizza pan under the cobbler baking dish.
Author: Nancy@CouponClippingCook
Course: Dessert
Cuisine: American
Keyword: Cobbler, Nectarine Cobbler, Peach Cobbler

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