Stone fruit tea cake from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • peaches
  • plums
  • all-purpose flour
  • canned apricots
  • turbinado sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 23, 2014

    I used peaches and had the same issue as Christine- I just couldn't get the cake to bake all the way through in the middle without overbaking the edges. (Weirdly, my tester also came out clean in the middle.) The part that was baked through was wonderful, and I haven't had problems with other recipes from this book, so I am assuming there is an error here. (No corrections on the author's website though.)

  • Christine on July 30, 2014

    I was able to salvage this recipe, but it was very nearly a complete disaster. The directions state to bake for 30-40 minutes until golden and firm. At 35 minutes it was golden and my tester was somehow coming out clean, so I set it on a rack to cool. When I went to cut a piece, I discovered the middle was still completely raw. It wasn't ideal that it had cooled so much, but to have any chance of being able to eat it, it had to go back in the oven. I lightly covered the top with a piece of foil to keep the top from burning and ended up baking it for another hour. As I kept adding 15 minute increments to the timer, I was getting increasingly frustrated. Even after all this, the middle is just barely cooked which I think can be attributed to the juiciness of the fruit (particularly the plums) I used. If I muster the courage to try again, I will not be using plums -- just about any other stone fruit including apricots (which I used a few of mixed in), seem like better options.

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Reviews about this recipe

  • I Made That!

    Definitely a winner. The dough gives it an almost chewy texture, like a fruit bar. I’ll be trying this one again with cherries for sure!

    Full review