Nectarine (or Peach) Cobbler

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Nectarine (or Peach) Cobbler is a wonderful, delicious dessert using fresh seasonal fruit; summer comfort food at its best. The combination of ripe, juicy, sweet peaches or nectarines with a touch of lemon, and a light, sweet, buttery and crispy topping, is truly delightful. Serve with ice cream, fresh cream or crème fraiche and you have the perfect warm weather treat. If the weather is cooler, it is also delicious served with warm custard.

Classically made with peaches, this dish works equally well with nectarines. They have a similar flavour and texture profile and can be prepared and cooked in exactly the same way.

Where are cobblers from?

Cobblers are an Anglo-American creation. When America was first colonised, early English settlers, unable to find suet to make suet puddings, compromised and topped their fruit desserts with a scone, biscuit or dumpling batter instead. Cobbled together out of necessity and with a top that was reminiscent of cobbles, this delicious dessert was aptly named, ‘cobbler’!

Where is this recipe from?

This recipe is slightly adapted from the Peach Cobbler recipe by Recipe Tin Eats.

How to make Nectarine (or Peach) Cobbler

Collect all your ingredients together:

Peaches/Nectarines:

• nectarines or peaches
• caster sugar
• cornflour
• lemon juice

For the cobbler:

• plain/all-purpose flour
• baking powder
• bicarbonate of soda
• fine salt
• unsalted butter, from the fridge, cubed
• caster sugar
• natural yoghurt or sour cream
• demerara sugar to sprinkle on the top before baking

How to make this classic summer dessert:

1. Collect together your equipment (see Recipe Notes below) and ingredients.
2. Prepare the nectarine base: peel the nectarines, remove the stones. Slice the nectarine flesh – around 8 slices per nectarine.
3. Tip the slices into a large bowl, sprinkle over the sugar and mix well.  Leave to macerate for 30 minutes.
4. After 25 minutes, preheat the oven to 180°C/350°F/G4 (fan 160°C)
5. After 30 minutes, strain the nectarines, reserving the juice.
6. Mix the juice with the cornflour and lemon juice.
7. Add the syrup with the lemon juice and cornflour to the nectarines and tip unto a baking dish. NB The sweetness of nectarines varies a lot, so taste the nectarines and syrup and add extra sugar or lemon, as required.
8. Bake in the centre of a preheated oven for 15 minutes.

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After 10 minutes, make the cobbler:

1. Measure the flour, baking powder, bicarbonate of soda and salt into a food processor. Pulse to mix.
2. Add the cubed butter and pulse until it forms breadcrumbs. Alternatively rub the butter into the flour mixture by hand.
3. Add the sugar and pulse to mix.
4. Next add the soured cream/yoghurt and pulse until just mixed in.
5. Use a small ice cream scoop to scoop the cobbler batter on top of the nectarines. Alternatively, use your hands to add clumps of cobbler to the top of the fruit.
6. Sprinkle on the demerara sugar.
7. Cook in the centre of a pre-heated oven for 35 – 40 minutes until golden.
8. Serve with ice cream, custard, crème fraiche or fresh cream.

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