Nectarine Cobbler with Brown Sugar Pecan Topping
This nectarine cobbler combines a sweet nectarine filling with a classic, pillowy cobbler topping and a sweet, crunchy final layer of my signature brown sugar pecan topping to create a cobbler that's fully loaded with delicious flavors and textures.
Servings: 8 Servings
Calories:
Ingredients
Nectarine Filling
- 7 large nectarines, sliced (can leave peel on or remove)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground cinnamon
Cobbler Topping
- 1 ½ cup all purpose flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, cut into small pieces (1 stick)
- ⅓ cup boiling water
Brown Sugar Pecan Topping
- ¾ cup brown sugar
- ¼ cup all purpose flour
- ¾ cup chopped pecans
- ¼ cup butter, melted
Instructions
- Preheat the oven to 375° and lightly spray a 3-quart oval baking dish with non-stick cooking spray. Set aside.
Nectarine Filling
- Peel, remove pits and slice nectarines. Add to a large mixing bowl.
- Sprinkle brown sugar, sugar, cinnamon, corn starch, and lemon juice over the nectarines
- Stir until the nectarines are coated. Let sit while making the cobbler toppings then pour nectarines into the prepared baking dish.
Cobbler Topping
- In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder, and salt together.
- Using a pastry blender, mix butter into flour mixture until mixture becomes crumbly.
- Pour in boiling water and stir until combined.
- Spoon mixture over nectarines and spread gently making sure to cover the fruit completely.
Brown Sugar Pecan Topping
- In a small bowl add all the brown sugar pecan crust ingredients. Stir to combine.
- Spoon brown sugar pecan mixture evenly over cobbler topping.
- Bake for 55-65 minutes. Lightly cover with foil it the top starts to brown too much.
- Serve warm with a scoop of vanilla ice cream or whipped topping and enjoy.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Microwave at 1-minute intervals until warm.
- Let the filling mixture sit for at least 5 minutes to allow the maceration process to begin.
- Cut your butter into small cubes and keep them in the refrigerator so they're as cold as possible when cutting them into the flour mixture.
- Be sure your water comes to a full boil before adding it to the flour mixture.
- Be sure your baking powder is fresh, or your cobbler dough won't rise correctly.
- Spray your baking dish lightly with nonstick spray. You should have an even layer with no pooling at the bottom of the dish.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.