Dessert

Cheat’s Nectarine Cobbler Recipe

ByJack Voss January 27, 2026January 27, 2026

Introduction

This cheat’s nectarine cobbler is a simple, comforting dessert that brings out the sweetness of ripe nectarines with a warm cinnamon touch. Topped with buttery scones instead of a traditional biscuit or pastry crust, it’s easy to prepare and perfect for a cozy evening treat.

A metal square baking pan holds a baked dessert with two main layers. The bottom layer is made of soft peach slices, cooked and browned, showing orange and reddish hues with juicy texture. On top are eight round golden brown biscuit tops with a crumbly sugar crust. Two scoops of melting vanilla ice cream sit on the biscuit tops, their creamy texture blending slightly with the warm fruit below. The pan rests on a white marbled surface with a light green cloth partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg Morrisons Market Street nectarines, stoned
1 vanilla pod, split in half
1 lemon, juiced
40g light brown soft sugar
1 tsp ground cinnamon
1 tbsp cornflour
4 scones, halved
30g salted butter, melted
20g demerara sugar
Clotted cream or vanilla ice cream, to serve

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/Gas 4. Cut the nectarines into wedges and place them in a square baking dish (about 25cm). Add the split vanilla pod, lemon juice, light brown sugar, ground cinnamon, and cornflour. Toss gently to combine.
Step 2: Cover the dish with foil and roast in the oven for 25–30 minutes, turning the fruit halfway through, until the nectarines are soft and bubbling.
Step 3: Remove the foil and arrange the halved scones on top of the fruit. Drizzle melted butter over the scones and sprinkle with demerara sugar.
Step 4: Return the dish to the oven and bake for another 10–15 minutes until the scones are golden and crunchy.
Step 5: Let the cobbler cool for 5 minutes before serving. Enjoy it warm with clotted cream or vanilla ice cream.

Tips & Variations

Use ripe but firm nectarines to ensure the fruit softens without turning mushy.
Swap scones for store-bought biscuit dough for a different topping texture.
For extra flavor, add a splash of almond extract or a handful of chopped nuts on top before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving. The topping can lose some crunch after refrigeration but will still taste delicious.

How to Serve

The image shows a metal baking pan filled with sliced red and orange peaches, roasted until soft and juicy at the bottom layer. On top, there are eight thick, round golden-brown biscuit pieces arranged unevenly, with a crumbly sugary texture on their tops. Two scoops of creamy vanilla ice cream sit melting gently on some biscuit pieces near the center and upper right, with the ice cream slightly dripping over the fruit and biscuits. The pan rests on a green cloth with a white marbled surface under it, and soft natural light brightens the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other stone fruits instead of nectarines?

Yes, peaches, plums, or apricots work well as substitutes and will provide a similar texture and sweetness.

Do I need to remove the vanilla pod before serving?

Yes, it’s best to remove the vanilla pod halves after cooking as they are tough and not pleasant to eat, but they infuse lovely flavor during roasting.