Nectarine-Raspberry Cobbler


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Nectarines, lb (750 g), pitted and sliced
  • Raspberries, 1 cup (4 oz/125 g)
  • Sugar, ½ cup (4 oz/125 g)
  • Buttermilk, ¾ cup (6 fl oz/180 ml)
  • Pure vanilla extract, 1 teaspoon
  • Flour, ¾ cup (4 oz/125 g)
  • Baking powder, 1 teaspoon
  • Baking soda (bicarbonate of soda), 1 teaspoon
  • Salt, ½ teaspoon
  • Unsalted butter, 6 tablespoons (3 oz/90 g) cold, cut into ½-inch (12-mm) pieces, plus 1 tablespoon, melted
  • Vanilla ice cream, for serving (optional)


  • Mix the filling

    Preheat the oven to 375°F(190°C). Have ready an 8-inch (20-cm) square baking dish. In a large bowl, gently stir together the nectarines, raspberries, and 3 tablespoons of the sugar. Pour into the baking dish, spreading evenly.

  • Mix the topping

    In a small bowl, whisk together the buttermilk and vanilla. In a large bowl, mix together the flour, ¼ cup (2 oz/60 g) of the sugar, the baking powder, the baking soda, and the salt. Using a pastry blender or 2 knives, cut in the cold butter until the mixture forms coarse crumbs. Add the buttermilk mixture and stir gently until a soft dough forms. Drop the dough by heaping spoonfuls onto the fruit, spacing it evenly. Brush the dough lightly with the melted butter, then sprinkle with the remaining 1 tablespoon sugar.

  • Bake the cobbler

    Bake until the filling is bubbling, the topping is browned, and a toothpick inserted into the center of the topping comes out clean, about 35 minutes. Let cool for 15 minutes on a wire rack. Serve warm with vanilla ice cream, if desired.