“I live in northern Manitoba, where fresh nectarines and plums are usually available only at summer’s end,” writes Darlene Jackson from The Pas, Manitoba. “So I make up the fruit filling and freeze it for use all winter. My family really enjoys this recipe and it’s wonderful topped with vanilla ice cream.”
- 1-1/4 cups sugar, divided
- 2 tablespoons cornstarch
- 3/4 cup unsweetened apple juice
- 5 cups sliced peeled fresh plums
- 5 cups sliced peeled nectarines or peaches
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 1-1/2 cups buttermilk
- Vanilla ice cream, optional
- In a large saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in apple juice until smooth. Stir in plums and nectarines. Cook and stir until mixture comes to a boil; cook 1-2 minutes longer or until thickened and bubbly. Reduce heat; simmer, uncovered, for 5 minutes.
- Remove from the heat; cool for 10 minutes. Pour into a greased 13-in. x 9-in. baking dish.
- In a large bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until crumbly. Make a well in the center; stir in buttermilk just until a soft dough forms. Drop by tablespoonfuls over fruit mixture. Bake at 375° for 30-35 minutes or until golden brown. Serve warm with ice cream if desired. Yield: 10-12 servings.
Originally published as Nectarine Plum Cobbler in Simple & Delicious September/October 2006, p48
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