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Blueberry Nectarine Cobbler

Blueberry nectarine cobbler bakes juicy blueberries and sliced nectarines into a bubbling fruit filling topped with golden, buttery biscuit batter. The fruit thickens with cornstarch as the topping turns crisp and warm to serve straight from the dish.
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Prep Time 15 minutes
Cook Time 45 minutes
cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Blueberry and nectarine filling
  • 2 cup fresh blueberries
  • 3 cup fresh nectarines, sliced
  • 0.3333333333 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Biscuit-style cobbler topping
  • 1 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup milk
  • 2 tbsp granulated sugar for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x9-inch baking dish.
  2. Toss the fresh blueberries and fresh nectarines, sliced with the granulated sugar, cornstarch, and lemon juice, then spread evenly in the baking dish.
  3. Whisk together the all-purpose flour, baking powder, and salt in a bowl.
  4. Stir in the unsalted butter, melted and the milk just until combined, forming a thick batter.
  5. Pour the batter evenly over the fruit and sprinkle with the remaining granulated sugar.
  6. Bake for 40–45 minutes, until the top is golden and the fruit is bubbling, then let cool for 10 minutes before serving warm.

Notes

For a thicker, less runny filling, slice nectarines evenly and keep the cornstarch portions accurate. Store covered in the refrigerator up to 3 days and reheat in a 350°F oven until warm; freeze baked cobbler for up to 2 months. For a lower-sugar option, replace the 1/3 cup + 2 tbsp granulated sugar with a 1:1 baking sweetener that measures like sugar.