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Nectarine Plum Cobbler

 Nectarine Plum Cobbler
“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.”
10-12 ServingsPrep: 30 min. Bake: 30 min.


  • 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

2 of 2

Nectarine Plum Cobbler (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 333 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 361 mg sodium, 61 g carbohydrate, 3 g fiber, 5 g protein.