Ingredients
- 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
Directions
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Heat oven to 375°. Butter a 9"-square baking pan. In a bowl, toss nectarines and raspberries with 1/3 cup granulated sugar, cornstarch, juice and 1/4 tsp 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 tsp 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.