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Nectarine Plum Cobbler
I live in northern Manitoba, where fresh nectarines and plums are usually available only at summer’s end. I make 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. —Darlene Jackson, The Pas, Manitoba
Ingredients
- 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
Directions
- 1. Preheat oven to 375°. 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.
- 2. Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish.
- 3. In a large bowl, whisk flour, baking powder, baking soda, salt and remaining 1/2 cup 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 until golden brown, 30-35 minutes. Serve warm, with ice cream if desired.
Nutrition Facts
1 serving: 333 calories, 9g fat (5g saturated fat), 22mg cholesterol, 361mg sodium, 61g carbohydrate (36g sugars, 3g fiber), 5g protein.
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