Nectarine & Berry Cobbler with Buttermilk Biscuit Topping

Cobblers are simple, deeply satisfying desserts, and they’re one of my favorite ways to enjoy the fresh fruits of summer.  This one combines a filling of ripe nectarine slices and fresh berries (you pick your favorite) and a light buttermilk biscuit topping. The topping is a wet dough that you spoon over the fruit, so there’s no rolling out or cutting of biscuits required. I added a splash of bourbon to the filling because it goes so well with nectarines, but leave it out if you prefer. And, needless to say, a scoop of ice cream on top is de rigueur.

Makes 6 to 8 servings


Fruit Filling:

  • 2 pounds (1.3 kilograms) fresh, ripe nectarines (5 to 6 nectarines)
  • 2 cups (284 grams) fresh raspberries, blueberries or blackberries (combine as you like)
  • 2 tablespoons (15 grams) cornstarch
  • 1/3 cup (66 grams) granulated sugar
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla paste or extract
  • 2 teaspoons freshly squeezed lemon juice
  • 1 tablespoon bourbon (optional)

Buttermilk Biscuit Topping:

  • 1 2/3 cups (217 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon fine sea salt
  • 5 tablespoons (71 grams) unsalted butter, cut into ½-inch cubes and frozen for 15 minutes
  • 2 large (100 grams) eggs
  • ¾ cup (181 grams) buttermilk
  • Turbinado sugar, for sprinkling


  1. Position a rack in the center of the oven and preheat the oven to 375˚F. Lightly butter a shallow 2 ½-quart baking dish.

Make the fruit filling:

  1. Cut each nectarine in half and remove the pits. Cut the halves into ½-inch-thick slices and place them in a large bowl with the berries.
  1. In a small bowl, stir together the cornstarch, sugar, salt and cinnamon. Sprinkle the mixture over the fruit, then add the vanilla, lemon juice and bourbon and gently toss with a rubber spatula to combine the mixture.

Make the biscuit topping:

  1. In the bowl of a food processor, pulse together the flour, baking powder, sugar and salt. Sprinkle the butter cubes on top and then, using a fork, gently toss them in the flour. Process until the mixture resembles coarse crumbs. Transfer to a large bowl.
  1. In a bowl, whisk the eggs until the whites and yolks are blended. Whisk in the buttermilk. Make a well in the center of the flour mixture and add the buttermilk mixture. Gradually stir the wet ingredients into the dry ones, forming a wet dough.
  1. Spoon the fruit filling into the prepared baking dish in an even layer. Spoon the dough over the top of the fruit, almost covering it completely. Sprinkle the topping with some turbinado sugar. Bake until the biscuit topping is golden brown and the filling is bubbling around the edges, 25 to 35 minutes. Serve warm with ice cream or whipped cream.

Recommended Equipment:

Rubbermaid Glass Baking Dish for Oven, Casserole Dish Bakeware, DuraLite 2.5-Quart


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Tish Boyle
Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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