The sweet top of this fruity dish balances out the sour fruit and moist base. Even I, who am not a baker, can make it in no time! Change it up by substituting half a teaspoon of nutmeg for the ginger.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 3 nectarines, pitted and cut into bite-size pieces
- 3 tart plums, pitted and cut into bite-size pieces
- ½ pint fresh raspberries
- 1 cup all-purpose flour
- ¾ cup white sugar
- ¼ cup packed brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ⅔ cup cold unsalted butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the nectarine and plum pieces into the bottom of a 13×9-inch baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, white sugar, brown sugar, ginger, and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries.
- Bake in the preheated oven for 15 minutes, and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under broiler for 1 to 3 minutes to brown.
- My oven cooks unevenly, so I turned it at 15 minutes, baked for another 15, then broiled it for 7 minutes to get a dark brown top.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 4 mg |
| Sugars | 33 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
So mine didn’t come out as expected but it was good. It’s been outrageously hot so the topping turned into more of a mushy texture even when browned, and the flavor of the topping was too strong. I think I’d definitely do a different kind of topping and add the cinnamon and ginger to the fruit which I’ll precook on the stove to make a more cohesive filling. The flavors are amazing, I think next time I’ll try it with plums, more raspberries, cherries, and maybe blackberries or another tart fruit. I also sprinkled the fruit with a little cornstarch to thicken the juices into a sauce, which I definitely recommend if you don’t want to wait an extra 30 min of cooking for it to thicken on its own. All in all not a bad recipe, just needs personal adjustments.
A great recipe! I change up the fruits to whatever I have on hand. Peaches, nectarines, blackberries! So good. Easy!
The store didn’t have plums so I used peaches and raspberries. It was pretty good although the peach did stand out a tad. Crust was awesome.
Yum
This has great fruit flavor, but the topping was too much, in my opinion. A good portion of it sank and mixed into the fruit juices, which gave everything a weird texture. I think halving the amount of topping might help that part. I also had to bake mine at least an extra 25-30 minutes to get the fruit cooked down and not be soupy, and to get the top browned. Part of that was my fault, as I realized too late that I used a Pyrex baking dish, which is not broiler safe. So make sure you use a broiler safe pan so you can properly brown the topping. I also felt it could use less sugar, and more raspberries, but that’s personal preference. I would make again, as I really enjoy the plum/nectarine/raspberry flavor combination, but I would definitely make a few adjustments. Thanks for the recipe!
I had never made a cobbler before and was looking for something universally appealing to make good use of our abundance of garden fruit… I used strawberries, peaches and pluots. The neighborhood and my family want MORE. Making it again now. Thank you for a fabulous recipe!!
Liked it a lot. I used nectarines, strawberries, and black berries and grated one fresh ginger (but less of it). I may have put too much butter in the flour mixture but it still turned out. This is a keeper for me.
Fantastic!
Delicious! I added nutmeg & used turbinado sugar instead of the other sugars.