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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
  • Total Time
    Prep: 30 min. Bake: 30 min.
  • Makes
    12 servings


  • 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


  • 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.
  • Remove from the heat; cool for 10 minutes. Pour into a greased 13x9-in. baking dish.
  • 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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