It’s the beginning of August and we’ve just started pulling peaches ripe from the orchard. Not many are ripe yet here in Wisconsin, but we had a good bowl full of Early White Lady Peaches last Friday. With company coming over that night I thought I’d try out a new peach cobbler for dessert- yum!
Normally I would use all peaches, but after my 4 children raided the bowl, there were only about 4 or 5 left, ha! Lucky for us we had a bowl of small nectarines from a few days earlier for me to add in. It was soooooo delicious you guys! If I can add nectarines every time I absolutely will. They added just a little extra flavor and brightened the whole dessert up. The recipe also calls for nutmeg- I will definitely add that in again. It just gave it a little something extra that I loved. Almost everyone went back for seconds!
Side note: I used a larger casserole dish and doubled this recipe to feed a crowd. 🙂
This recipe was adapted from Life-In-The-Lofthouse’s, The Best Peach Cobbler. Be sure to visit her site for more wonderful recipes!
Peach & Nectarine Cobbler
- 2 cups sliced peaches, approx 2-3 large peaches (fresh is best, but canned works great too!)
- 1 1/2 cups sliced nectarines, approx 2-3 small nectarines*
- 2 Tablespoons + 1 cup granulated sugar, divided
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- pinch of nutmeg (optional)
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Grease a 2 quart baking dish with non-stick spray.
- Spread sliced peaches out in a single layer in prepared dish. Sprinkle tops of peaches with 2 Tablespoons sugar.
- In a medium bowl, with an electric hand-mixer or stand mixer, beat 1 cup sugar and softened butter together until combined. Add flour, baking powder, salt (and nutmeg if using). Mix. Then add in egg and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)
- Drop spoonfuls of batter over fruit and carefully spread. Try to spread out as evenly as you can to cover most of the peaches.
- Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!
* If you don’t have nectarines, just substitute in more peaches.