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Southern Nectarine Cobbler

Southern nectarine cobbler with juicy sliced nectarines and a soft, golden biscuit-style topping. Nectarines bubble as the batter rises around the fruit for an easy, classic summer dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
resting 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Nectarine filling and topping
  • 5 cup fresh nectarines, sliced
  • 0.5 cup granulated sugar divided; 1/2 cup for fruit, 1/2 cup for batter
  • 1 tbsp lemon juice
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 1 cup milk
  • 0.5 cup unsalted butter, melted

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat the oven to 350°F and pour the melted butter into a 9x13-inch baking dish.
  2. Toss the sliced nectarines with 1/2 cup of the sugar and the lemon juice in a bowl, then set aside.
  3. Whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt, then stir in the milk until just combined.
  4. Pour the batter over the melted butter in the baking dish—do not stir.
  5. Spoon the nectarines and their juices evenly over the batter; the batter will rise up around the fruit as it bakes.
  6. Bake for 45–50 minutes, until the top is golden brown and set.
  7. Let cool for 15 minutes before serving warm.

Notes

For the juiciest texture, slice nectarines evenly so they finish baking at the same rate. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave or a 350°F oven until warm. Freezing is not recommended because the fruit texture can soften further. If you prefer, use reduced-fat butter or low-fat milk for a lighter bake without changing the method.