This summery cobbler is spicy, sweet, and tart with a delicate lavender aroma. Fresh nectarines are the star of the filling — skin-on ones are ideal, but you can also make this dessert with thawed frozen peaches. As you make the biscuit dough, take care not to overwork it, which will make them tough and chewy. Gently folding the dough over onto itself will help create flaky, buttery layers. Serve the finished cobbler with vanilla ice cream or a dollop of whipped cream. Stash any leftovers in the refrigerator and enjoy reheated or at room temperature.


Credit: Photo by Greg DuPree / Food Styling by Ali Ramee / Prop Styling by Christine Keely

Recipe Summary

1 hr 15 mins
15 mins


Additional Ingredients


Prepare the Filling:
  • Preheat oven to 350°F. Grease a 13- x 9-inch baking dish with butter; set aside. Stir together nectarines, sugar, cornstarch, lemon juice, ginger, and lavender in a large bowl until combined. Pour mixture into prepared baking dish. Cover baking dish with aluminum foil. Bake in preheated oven until fruit is softened, about 30 minutes.

Meanwhile, prepare Biscuits:
  • Whisk together flour, sugar, baking powder, black pepper, lemon zest, and salt in a large bowl. Using a pastry cutter or a fork, cut butter into flour mixture until some pea-sized butter pieces remain. Add buttermilk; stir until a shaggy dough forms. Turn dough out onto a lightly floured work surface; knead until dough just comes together. Roll dough into a 1-inch-thick rectangle, and cut evenly into 12 (1 1/2- x 2 3/4-inch) rectangles.

  • Remove Filling from oven. Remove and discard foil. Top Filling evenly with Biscuits, making 4 rows of 3 Biscuits running lengthwise across dish.

  • Return to oven, and bake at 350°F, uncovered, until Biscuits are golden brown and cooked through, 30 to 40 minutes. Remove from oven. Garnish with additional lavender. Serve with whipped cream or ice cream.