Nectarine Blackberry Cobbler with Coconut-Oat Topping

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This show-stopping cobbler recipe–featuring peak-of-season nectarines and blackberries–has half the sugar and butter you’d find in a regular cobbler recipe, yet packs a much richer flavor thanks to whole oats, raw coconut, sour cream and lemon zest.


Nectarine Blackberry Cobbler with Coconut-Oat Topping

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 10 servings


  1. 1 cup oats
  2. 1/2 cup raw coconut
  3. 3/4 cup whole wheat pastry flour, divided
  4. 1/2 cup sugar
  5. 1/2 teaspoon baking powder
  6. sea salt
  7. 1/2 stick butter, chilled and cut into 1/2-inch cubes
  8. 2/3 cup light sour cream
  9. 1-1/2 pounds nectarines, cut int 1-inch wedges
  10. 3/4 pound blackberries
  11. 1 teaspoon vanilla
  12. juice and zest from 1 lemon


Preheat oven to 350 degrees F.

Mix oats, coconut, 1/2 cup flour, 1/4 cup sugar, baking powder and a pinch of salt together in a large bowl. "Pinch" in butter with your fingertips until flour starts to come together into pebble-sized bits. Mix in sour cream just until a dough forms.

In a separate bowl, combine remaining 1/4 cup sugar, all the fruit, vanilla, lemon juice and zest and remaining 1/4 cup flour. Stir to mix.

Pour fruit mixture into an 8-inch square or round glass baking dish. Dollop topping dough evenly over fruit.

Bake 35-45 minutes, until topping is cooked through and golden brown.

Let cool before serving.