Nectarine & Berry Cobbler

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Think of this as berry cobbler's cooler, creamier cousin.

Sweet summer nectarines and slightly tangy berries are layered with silky smooth vanilla custard and finished with a buttery, crunchy crumble that tastes just like the top of your favorite fruit crisp.

It's everything you love about berry cobbler—just reimagined into a spoonable dessert that's perfect for those warm, summer evenings.

It's simple, seasonal, and one of my favorite ways to let beautiful summer fruit shine.

 What do you need to make it?

• Fresh fruit: this recipe works beautifully with whatever fruit you love or whatever looks best at the farmers market. Peaches, strawberries, blackberries, raspberries, cherries, or plums are all delicious here.

  
  

• Creamy custard: Milk, eggs, vanilla, butter, and a touch of cornstarch come together to create a rich, silky custard that's smooth, creamy, and the perfect base for all that fresh fruit.

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• Heavy Cream: Folding heavy cream into the chilled custard makes it extra light and luscious, giving it an almost mousse-like texture. It balances the crisp, buttery crumble on top, making every bite creamy, crunchy, and perfectly layered.

  
  

• Crumble topping: Flour, butter, oats, and nuts bake into crisp, golden clusters that add the perfect crunchy contrast to the creamy custard and fresh fruit. You can use whatever nuts you have on hand, but I especially love walnuts, pecans, or almonds—they add just the right amount of texture and make every bite feel a little more like a classic fruit cobbler.

  

Tips from Court's Kitchen to yours:

Cool the custard completely: make sure the custard is completely chilled before assembling. As it rests, it thickens into a silky, spoonable texture that pairs perfectly with the sweet and tangy fruit and buttery crumble.

Cool the crumble fully: Let the crumble cool completely before assembling. It crisps up as it cools, giving you that irresistible buttery crunch in every bite.

Assemble just before serving to keep the crumble perfectly crisp. If you're making them ahead, layer the custard and fruit, then cover and refrigerate. Wait to sprinkle on the crumble until you're ready to serve so it stays golden, crunchy, and doesn't soften in the fridge.

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Nectarine & Berry Cobbler Bowls Recipe

PREP TIME: 30 MIN

COOK TIME: 20 MIN

TOTAL TIME: 2 HR 50 MIN

SERVINGS: 4–6

INGREDIENTS

For the Fruit

3–4 ripe nectarines, sliced

1 cup blueberries (or your favorite summer berries)

1 tablespoon granulated sugar

Pinch of kosher salt

For the Vanilla Custard

250g whole milk

2 egg yolks

1 whole egg

20g cornstarch

80g granulated sugar

Pinch of kosher salt

1 tablespoon vanilla extract

20g unsalted butter

100g heavy cream

For the Crumble Topping

55g unsalted butter, melted

25g old-fashioned oats

18g chopped walnuts

12g chopped pecans

70g all-purpose flour

40g granulated sugar

¼ teaspoon ground cinnamon

Pinch of ground cardamom

Pinch of kosher salt

INSTRUCTIONS

Step 1: Make the Vanilla Custard

The custard needs the most time to chill, so start here. In a saucepan, heat the milk until it's just beginning to simmer. Meanwhile, whisk together the egg yolks, whole egg, cornstarch, sugar, and salt until smooth.

Slowly pour about half of the simmered milk into the egg mixture while whisking constantly. This process, called tempering, gently warms the eggs so they don't scramble.

Pour the tempered mixture back into the saucepan with the remaining milk. Cook over low heat, whisking constantly, for 1–2 minutes, or until the custard becomes thick and silky.

Remove from the heat and stir in the butter and vanilla until smooth. Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.

Refrigerate for at least 2 hours, or until completely chilled.

Once chilled, pour the heavy cream into a bowl and whip with a stand mixer or hand mixer, starting on low and gradually increasing to medium-high. Beat for a few minutes, until stiff peaks form. The whipped cream should hold its shape and stay on the whisk without falling off. Gently fold the whipped cream into the custard until fully incorporated, being careful not to overmix. You want to keep as much of that light, airy texture as possible.

Step 2: Prepare the Fruit

Slice the nectarines and combine them with the blueberries, sugar, and a pinch of salt.

Give everything a gentle toss and let the fruit rest while you prepare the crumble. As it sits, the fruit will release its natural juices, creating a light syrup that's packed with summer flavor.

Step 3: Bake the Crumble

Preheat the oven to 350°F.

In a bowl, combine the melted butter, oats, walnuts, pecans, flour, sugar, cinnamon, cardamom, and salt until crumbly.

Spread the mixture onto a parchment-lined baking sheet in an even layer. Bake for 15–20 minutes, stirring once halfway through, until the crumble is golden brown and fragrant.

Allow it to cool completely. As it cools, it'll become perfectly crisp.

Step 4: Assemble

Divide the chilled vanilla custard between serving bowls or glasses.

Top with the macerated nectarines and berries, and don't forget a few spoonfuls of that naturally sweet syrup—it's packed with all the best summer flavor.

Finish with a generous handful of crumble and serve immediately.

The contrast of creamy custard, juicy + tangy fruit, and buttery crunch is what makes this dessert so special.

Enjoy every last spoonful!