This delicious & easy nectarine-blueberry cobbler is filled with juicy fresh fruit, both sweet & tart, baked under a buttery, golden cake topping.

My grocery store had a terrific sale on fruit, so I grabbed some of our favorites–nectarines & blueberries. I adapted an easy peach cobbler recipe from Sally’s Baking Addiction to work with the fruit I had. The cinnamony crisp cake topping is extra delicious with the sweet/tart stone fruit & berries, especially topped with creamy ice cream!

Nectarine-Blueberry Cobbler

Fruit Filling:

4 cups fresh nectarines, peeled and chopped (1- to 1½-inch chunks) (about 6)
1 cup fresh blueberries
2-3 tbsp brown sugar, packed, to taste, depending on sweetness of the fruit
½ tbsp cornstarch
½ tbsp fresh lemon juice
½ tsp vanilla extract
¼ tsp ground cinnamon
Pinch of salt

Cobbler Topping:

1 cup flour
¼ cup white sugar
¾ tsp baking powder
¼ tsp salt
⅛ tsp baking soda
¼ cup (4 tbsp) unsalted butter, cold and cubed
¼ cup buttermilk, cold
1 small egg beaten with ½ tbsp milk, well-beaten (for egg wash)
1 tbsp PLUS ¼ tsp ground cinnamon, well mixed (cinnamon/sugar sprinkling on top)

How to Make a Nectarine-Blueberry Cobbler:

Preheat the oven to 350 degrees. Lightly grease a 9-inch baking pan with cooking spray.

Make the filling by mixing the nectarine, blueberries, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl until well-combined, then pour evenly into the baking pan.

Par-bake the fruit for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.

Meanwhile, make the cobbler topping by whisking the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add ½ tablespoon more of buttermilk.

Assemble the cobbler by taking small handfuls of dough and gently flattening it into patties using your hands. Place the dough over the warm nectarine-blueberry filling. Side Note: There’s no special trick to this—flatten the dough in sections and cover most of the fruit.

Finish preparing the cobbler by brushing the top of the biscuit dough with the egg wash, then sprinkle the cinnamon-sugar mixture evenly over the dough. Side Note: I recommend not skipping this step, as it creates an extra-flavorful & crisp cobbler topping.

Bake the cobbler for 40–45 minutes, or until the cobbler topping is golden brown and the nectarine-blueberry filling is bubbling around the edges. Side Note: To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.

Remove cobbler from the oven, and set the pan on a wire cooling rack to cool.

Serve warm or at room temperature with ice cream or whipped cream, if desired.

Store, covered tightly, in the refrigerator for up to 5 days.

Nectarine-Blueberry Cobbler

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Prep Time: 20

Cook Time: 55

Total Time: 1 15

Course: Dessert

Cuisine: American

Servings: - 6

Author: Pam - For the Love of Cooking

Equipment

9-inch Baking Dish
Wire Cooling Rack

Ingredients

Fruit Filling:

4 cups fresh nectarines peeled and chopped (1- to 1½-inch chunks) (about 6)
1 cup fresh blueberries
2-3 tbsp brown sugar packed, to taste, depending on sweetness of the fruit
½ tbsp cornstarch
½ tbsp fresh lemon juice
½ tsp vanilla extract
¼ tsp ground cinnamon
Pinch of salt

Cobbler Topping:

1 cup flour
¼ cup white sugar
¾ tsp baking powder
¼ tsp salt
⅛ tsp baking soda
¼ cup 4 tbsp unsalted butter, cold and cubed
¼ cup buttermilk cold
1 small egg beaten with ½ tbsp milk well-beaten (for egg wash)
1 tbsp PLUS ¼ tsp ground cinnamon well mixed (cinnamon/sugar sprinkling on top)

Instructions

Preheat the oven to 350 degrees. Lightly grease a 9-inch baking pan with cooking spray.
Make the filling by mixing the nectarine, blueberries, cornstarch, lemon juice, vanilla, cinnamon, and salt in a large bowl until well-combined, then pour evenly into the baking pan.
Par-bake the fruit for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
Meanwhile, make the cobbler topping by whisking the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. Pour in the buttermilk, and gently mix until evenly combined. The dough should be slightly sticky once completely combined, but if it’s too dry, add ½ tablespoon more of buttermilk.
Assemble the cobbler by taking small handfuls of dough and gently flattening it into patties using your hands. Place the dough over the warm nectarine-blueberry filling. Side Note: There’s no special trick to this—flatten the dough in sections and cover most of the fruit.
Finish preparing the cobbler by brushing the top of the biscuit dough with the egg wash, then sprinkle the cinnamon-sugar mixture evenly over the dough. Side Note: I recommend not skipping this step, as it creates an extra-flavorful & crisp cobbler topping.
Bake the cobbler for 40–45 minutes, or until the cobbler topping is golden brown and the nectarine-blueberry filling is bubbling around the edges. Side Note: To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
Remove cobbler from the oven, and set the pan on a wire cooling rack to cool.
Serve warm or at room temperature with ice cream or whipped cream, if desired.
Store, covered tightly, in the refrigerator for up to 5 days.