Food & Cooking Recipes Dessert & Treats Recipes Plum-Nectarine Buckle 3.1 (127) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 10 A buckle is a decadent dessert hybrid: cakelike cobbler with a crumble topping. Our plum-nectarine buckle is made with vanilla cake batter. The wedges of fruit provide moisture and streaks of sunset color. Ingredients 6 tablespoons unsalted butter, melted 1 ½ cups all-purpose flour 1 cup plus 2 tablespoons sugar 1 ½ teaspoons baking powder ⅛ teaspoon ground allspice Salt 1 large egg ⅔ cup whole milk 1 teaspoon pure vanilla extract ¾ pound plums, halved, pitted, and cut into ½-inch-thick wedges (2 cups) ¾ pound nectarines, halved, pitted, and cut into ½-inch-thick wedges (2 cups) 1 tablespoon fresh lemon juice Crumble Topping for Rhubarb-Berry Crumbles Directions Preheat oven to 350 degrees. Brush a 9-inch square cake pan or 10-inch cast iron skillet with 2 tablespoons butter; set aside. Whisk together flour, 3/4 cup sugar, the baking powder, allspice, and 3/4 teaspoon salt in a medium bowl; set aside. Whisk together egg, milk, vanilla, and remaining 4 tablespoons butter in another medium bowl. Add egg mixture to flour mixture; stir to combine. Spread batter evenly into buttered pan. Toss plums, nectarines, lemon juice, remaining 1/4 cup plus 2 tablespoons sugar, and a pinch of salt in a large bowl. Spread fruit mixture evenly over batter. Sprinkle with topping. Bake until a cake tester inserted into center comes out with moist crumbs, about 1 hour and 15 minutes. Let cool in pan on a wire rack 1 hour before serving. Print