Nectarine and Peach Cobbler

Sweet, Southern-style nectarine and peach cobbler recipe. Fresh nectarine and peach slices baked with a cobbler topping.


  • 1 1/4 lb. nectarines and peaches - about 2 each
  • 1 Tbsp fresh lemon juice
  • 1 1/4 cup sugar
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1 cup flour
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 cup whole milk


1 Preheat to 375 with rack in middle position. Score fruit by cutting an X on the bottom of each. Blanch in boiling water 10 seconds, then transfer with slotted spoon to bowl filled with cold water. Once cool enough to handle, peel off skin, starting from X and discard. If the fruit is ripe, the skin will just slide off. If not, remove the rest of the skin with a peeler. Halve and pit the fruit; cut into real thin slices.

2 Transfer fruit to heavy saucepan and add lemon juice and 1/2 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat.

3 Pour melted butter into 13x9 or 12x7 glass baking dish (if you use the smaller dish, put a cookie sheet in the rack underneath it to catch what might boil over). Whisk flour, baking powder, salt and remaining 3/4 cup sugar in a bowl, then whisk in milk until combined until the consistency of pancake batter. Pour batter over butter. Do not stir. Then pour fruit over batter. Again, do not stir. Bake till cobbler is bubbling and top is golden brown, about 40-45 minutes. Cool in pan until warm.

Serve topped with whipped cream.

Serves 8-10.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  1. Alanna

    Hi Elise — My own experience with sugar is that you can reliably cut it in HALF, also bumping up the spices or vanilla. The point of the dish – peaches, blueberries, chocolate, whatever — magically takes center stage! And each dish becomes more enjoyable/distinguished on its own rather than being just “sweet” like everything else. I’ve been doing this for almost 2 years though some times I’ll modestly bump the sugar back up on subsequent tries. (The only “failure” with the concept was with Tollhouse cookies!) Enjoy your site — made the Blueberry Buckle day before yesterday with the likely last of the blueberries, was a big hit warm the first night and with whipped cream on the patio last night. AK

  2. Catherine

    Elise, I’m so glad you made it and adapted it to your own taste! Just seeing the photos makes me want to make it again…

  3. Judy

    I made this yesterday (just peaches, didn’t have any nectarines) and it was absolutely fabulous! We had vanilla bean ice cream rather than whipped cream, yummy!

  4. Laine

    Years after the original posting – I enjoyed this with my family today. I so appreciate your archive, Elise! I added pinches of ground cinnamon and nutmeg to the fruit; and added a couple handfulls of blueberries just before putting it in the oven.