Summer-Fruit Cobbler
- 5 tablespoons unsalted butter, sliced, plus more for greasing pan
- 4 cups (6 to 8) sliced peeled nectarines
- 1 pint raspberries
- 2/3 cup granulated sugar, divided
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon salt, divided
- 1 1/4 cups all-purpose flour
- 1/2 cup fine cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons lowfat buttermilk
- 1 tablespoon raw sugar
- Heat oven to 375u0b0F. Butter a 9"-square baking pan. In a bowl, toss nectarines and raspberries with 1/3 cup granulated sugar, cornstarch, juice and 1/4 teaspoon salt to combine; add to pan. In another bowl, whisk remaining 1/3 cup granulated sugar, flour, cornmeal, baking powder, baking soda and remaining 1/2 teaspoon salt. In a food processor, pulse sugar-flour mixture 10 seconds; add sliced butter; pulse until dough pieces are the size of peas, 1 minute. Add buttermilk; pulse a few more times until just combined. Use a 1/3-cup measure to portion dough into 10 round biscuits; place on top of fruit. Lightly press biscuits with fingers to flatten tops; sprinkle cobbler with raw sugar. Bake until juices bubble thickly and biscuits are golden brown, 50 minutes. Serve warm or at room temperature.
unsalted butter, nectarines, raspberries, granulated sugar, cornstarch, lemon juice, salt, flour, cornmeal, baking powder, baking soda, buttermilk, sugar
Taken from www.epicurious.com/recipes/food/views/summer-fruit-cobbler-51109210 (may not work)