It’s stone fruit season!!! 🙌 That time of year when every time I visit my parents, they send me home with pounds of peaches, or pluots, or nectarines—whatever fruit is ready to be picked. It’s my favorite season.
I recently found myself with A LOT of nectarines. After eating them in my yogurt every morning & salad every afternoon, sharing with the neighbors, and baking a batch of hand pies, this cobbler is how I used up the last few pounds.
The recipe comes from Alison Roman’s book Dining In, where she uses strawberries. I’ve done the same many times but knew it would also be great with nectarines (or peaches!).
The shortcakes are my favorite part—they’re super simple to make & the flavor/texture of the cornmeal really sets this cobbler apart. It’s an easy go-to recipe to keep in your back pocket all summer long.
nectarine cobbler with cornmeal shortcakes
adapted from dining in by alison roman
[ serves 6 ]
for the shortcakes:
1 ÂĽ cups (181 grams) all-purpose flour
½ cup (78 grams) medium grind yellow cornmeal
2 tablespoons (27.5 grams) light brown sugar
2 tablespoons (25 grams) granulated sugar
1 tablespoon (12 grams) baking powder
Âľ teaspoon (2 grams) kosher salt
½ cup (113 grams) unsalted butter, cut into 1-inch pieces
½ cup (113) grams heavy cream
for the filling:
3 pounds nectarines, peeled and cut into 1” pieces (you should have about 2 pounds after peeling/coring)
ÂĽ cup* (50 grams) granulated sugar
2 tablespoons (14 grams) cornstarch
1 tablespoon (14.5 grams) fresh lime juice
2 tablespoons (14 grams) heavy cream
Raw sugar, for sprinkling
Preheat oven to 350 degrees.
First, make the shortcakes. Whisk the flour, cornmeal, sugars, baking powder, and salt together in a large bowl. Work the butter into the flour with a pastry cutter (or with clean fingers) until it’s all in little pieces and the mixture feels slightly sandy.
Stir the heavy cream in with a fork until the dough comes together. Knead a few times in the bowl, then turn out onto a floured surface.
Pat the dough into a 1-inch thick round. Use a 2-inch round cookie cutter to cut out as many as you can, then knead the scraps together, and repeat.
Place the shortcakes in the fridge while you make the filling.
Toss the nectarines, sugar, cornstarch, and lime juice together in a medium bowl. Pour the filling into a 9-inch pie dish. Arrange the shortcakes on top. Brush the tops of the shortcakes with heavy cream, then sprinkle with raw sugar.
Bake for 30-45 minutes, until the shortcakes are golden brown and the filling is bubbly.
Allow the cobbler to cool a bit before serving. This is great with vanilla ice cream :)
*I dialed this back because my nectarines were extra-ripe and sweet. If yours aren’t, use ½ cup sugar.