2 large peaches, peeled, pitted, and cut into eighths

2 large nectarines, peeled, pitted, and cut into eighths

8 small plums, peeled, pitted, and quartered

¾ cup sugar

1 tablespoon freshly squeezed lemon juice

1 ½ tablespoons cornstarch

¼ teaspoon vanilla extract

8 tablespoons (1 stick) cold unsalted butter, diced, plus more for greasing the baking dish

¾ cup all-purpose flour

¾ teaspoon baking powder

½ teaspoon kosher salt

½ teaspoon cinnamon

Pinch freshly grated nutmeg

¼ cup heavy cream


Preheat the oven to 375ºF. Combine the peaches, nectarines, plums, ¼ cup of the sugar, lemon juice, cornstarch, and vanilla in a large bowl and toss to coat. Butter an 11×7-inch baking dish. Transfer the fruit mixture to the baking dish.


Combine the flour, baking powder, salt, cinnamon, nutmeg, and remaining ½ cup of sugar in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cream and pulse until the dough just comes together. Spread the crust mixture evenly over the fruit in the baking dish. Bake for about 35 minutes, or until golden brown and bubbling around the edges. Let cool slightly and serve.


Makes enough for 6 or 8. Perfect with vanilla ice cream.