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Peach and Nectarine Cobbler

COOK TIME
35 mins
SERVINGS
6-8
RATE THIS RECIPE
(5)
Delicious peach and nectarine cobbler recipe from Tanya Holland
Samantha Okazaki / TODAY
COOK TIME
35 mins
SERVINGS
6-8
RATE THIS RECIPE
(5)

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, cut into cubes and chilled
  • 3/4 cup sugar
  • 1 cup heavy cream
  • 3 peaches
  • 3 nectarines
  • 2 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • pinch grated nutmeg
  • Chef notes

    Use up delicious summer peaches in this easy peach and nectarine cobbler from Tanya Holland.

    Preparation

    Preheat the oven to 375°F. Butter a 13-by-9-in glass or ceramic baking dish.

    In a food processor, combine the flour, baking powder, and salt. Scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not over process. Transfer the flour mixture to a large bowl and add 1/2 cup of the sugar and the cream, mixing with a wooden spoon just until the dough comes together. Cover the bowl with a kitchen towel and let rest while preparing the filling.

    Bring a large pot of water to a boil. Using a paring knife, cut a small "X" into the skin of the peaches and nectarines. Drop the peaches and nectarines into boiling water. As soon as the "X" curls away from the fruits, about 40 seconds, remove them from the water with tongs or a slotted spoon. When cool enough to handle, pull the skin away from the flesh and cut the peaches and nectarines into 1/2-in thick slices.

    In a large bowl, toss the peach and nectarine slices with the cornstarch, the remaining 1/4 cup sugar, cinnamon, and nutmeg. Spoon the fruit into the prepared baking dish. Cover the fruit with heaping tablespoons of the cobbler dough.

    Bake for 35 minutes, until the cobbler is lightly browned and the fruit is bubbling. Let rest for 10 minutes before serving warm.