Easy Peach and Nectarine Cobbler

July 22, 2020 by Nancy

This cobbler tastes heavenly served warm and topped with vanilla ice cream. 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 for some reason.

There’s 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.

Here are more Easy Desserts Made or Served with Vanilla Ice Cream you may like “Red Velvet Ice Cream Float“, “Warm Cherry Pie Rolls” and “Browned Butter Banana Dessert“.

Let’s check out the ingredients.

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″)

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

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

…and sanding sugar or other large crystal sugar

And last but not least….For serving – vanilla ice cream.

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

Here’s How to Make It.

Preheat the oven to 350 degrees F.

For the Fruit Filling:

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

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

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:

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

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 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.

Next,

…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.