Nectarine, Hibiscus, & Berry Flatbread Cobbler

berry flatbread cobbler main

This sweet little treat is brought to you by Nicole Presley, of Presley’s Pantry. Jamaica, otherwise known as hibiscus flower, is used as a colorful steeping medium for summer fresh fruit that is baked into a flatbread cobbler that is perfect for a romantic dessert for two. Grab a pint of your favorite vanilla ice cream and GO! Thanks, Nicole!

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Nectarine, Hibiscus, & Berry Flatbread Cobbler


  • Developed By: Nicole Presley, Presley’s Pantry
  • Yield: 2 servings
  • Bake Time: 20 minutes
  • 1/2 tablespoon butter
  • 1 Flatout Flatbread (I use the original or Hungry Girl traditional white)
  • 1/8 cup sugar
  • 1/4 cup water
  • 1/8 cup Jamaica (hibiscus) dried petals
  • 1/4 cup blueberries
  • 1/2 cup cherries, pitted and cut in half
  • 1 large nectarine, pitted and cut into thin wedges
  • colored sugar sprinkles
  • ice cream


Preheat oven to 400 degrees Fahrenheit.
Butter a small baking dish 6”x4″. Brush remaining butter on the flatbread.
Cut the flatbread to fit inside of baking dish.
Save scraps for the top. Cut out tiny shapes with scraps and set to the side.
Place the big piece of flatbread inside baking dish and place in the oven for 7 minutes to crisp up a bit.
While the flatbread piece is baking, start making the filling.
In a sauce pan over a medium high heat, add sugar, water and hibiscus petals. Bring to a boil. Add in blueberries, cherries, and nectarine wedges. Mix to combine. Cook for a total of 10 minutes.
Remove baking dish from oven. Pour in cooked fruit filling. Top fruit filling with the flatbread scraps and sprinkle tops with colored sugar sprinkles.
Place baking dish back in the oven for 10 minutes or until the flatbread tops are crisp and filling is bubbling.
Remove from oven and serve over a scoop of ice cream.

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