Apricot and Nectarine Cobblers


A humble cobbler is a great way to use up any stone fruits you have on hand. And when topped with hefty scoops of buttery batter, you’ll be hard-pressed to find a tastier (or easier) seasonal treat.

Apricot and Nectarine Cobblers
Makes 6 servings
  • ½ cup plus ¼ cup granulated sugar, divided
  • 2 teaspoons cornstarch
  • 5 fresh nectarines, pitted and sliced (about 5 cups)
  • 5 fresh apricots, pitted and sliced (about 1¼ cups)
  • 1 teaspoon fresh lemon juice
  • 1¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • 6 tablespoons cold unsalted butter, cubed
  • 1 teaspoon lemon zest
  • ¾ cup cold whole buttermilk
  • 2 tablespoons turbinado sugar
  1. In a large bowl, whisk together ½ cup granulated sugar and cornstarch. Stir in nectarines, apricots, and lemon juice until well combined. Let stand for 15 minutes.
  2. Preheat oven to 350°.
  3. Spray 6 small cast-iron gratin dishes with cooking spray. Spoon 1 cup fruit mixture in each dish.
  4. In a medium bowl, whisk together flour, salt, baking powder, and remaining ¼ cup granulated sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in lemon zest. Stir in buttermilk just until dry ingredients are moistened. Drop 2 heaping tablespoonfuls of dough onto fruit in each dish. Sprinkle turbinado sugar onto dough.
  5. Bake until top is golden brown and filling is bubbly, 40 to 45 minutes. Let cool on a wire rack for 20 to 30 minutes before serving.