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Nectarine Cobbler


  • 4 lbs nectarines, cut into wedges
  • 3/4 cup plus 2 tbsp sugar
  • 1/3 cup unbleached all-purpose flour
  • 2 tbsp fresh lemon juice
  • 2 1/4 cups unbleached all purpose flour
  • 6 tbsp sugar
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1/4 cup chilled unsalted butter, cut into pieces
  • 1/4 cup chilled solid vegetable shortening, cut into pieces
  • 1 large egg, beaten to blend
  • 3/4 cup plus 2 tbsp chilled buttermilk
  • Vanilla ice cream


Prepare the filling. Position rack in center of oven and preheat to 400°F. Mix all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes.

Prepare the topping. Mix flour, 4 tablespoons sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms.

Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 tablespoons sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes.

Serve warm with vanilla ice cream.

Adapted from

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