Description
This rustic cobbler is loaded with fresh cherries and nectarines, baked under a golden whole wheat biscuit topping—perfect for summer desserts.
Ingredients
Fruit Filling:
2 cups fresh cherries, pitted and halved
2 cups nectarines, sliced
1/4 cup honey or maple syrup
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon lemon juice
Topping:
1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons coconut sugar or brown sugar
1/4 cup unsalted butter, cold and diced
1/3 cup milk (dairy or non-dairy)
Optional: 1 tablespoon turbinado sugar for sprinkling
Instructions
Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
In a mixing bowl, combine cherries, nectarines, honey (or maple syrup), cornstarch, vanilla extract, cinnamon, and lemon juice. Mix well and pour into the prepared dish.
In a separate bowl, whisk together whole wheat flour, baking powder, salt, and coconut sugar.
Cut in the cold butter using a fork or pastry cutter until crumbly.
Stir in milk just until combined—do not overmix.
Drop spoonfuls of the dough over the fruit mixture. Gently spread to cover but leave some gaps.
Sprinkle turbinado sugar on top, if using.
Bake for 30–35 minutes or until the topping is golden and the fruit is bubbling.
Let cool slightly. Serve warm, optionally with vanilla ice cream or yogurt.
Notes
Great with a mix of stone fruits like peaches or plums.
For a vegan version, use plant-based butter and milk.
Adjust sweetness to taste—nectarines vary in natural sugar.
Stores well in the fridge for up to 3 days; reheat before serving.
Pairs beautifully with vanilla bean ice cream or whipped coconut cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
