Nectarine and Raspberry Cobbler
From: the American Institute for Cancer Research

Low-acid nectarines tend to become bland when cooked. For the tangy, full-bodied taste of an old-fashioned cobbler, the yellow-fleshed nectarine is best. I prefer the tangy intensity of traditional nectarines at any time. For me, they taste fuller, more vibrant and provide more lingering pleasure. But to each his own – the new breed of nectarines appears to be the taste of the future.

6 cups thinly sliced nectarines, about 6 small
2 cups fresh raspberries
3/4 cup sugar, plus 1 tablespoon
1 cup flour plus 2 Tbsp. for rolling out
1/2 tsp. ground cinnamon
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. unsalted butter, very cold
1/2 cup reduced fat buttermilk

Preheat the oven to 450 degrees. Coat an 8-inch square baking dish with cooking spray and set aside.

Toss nectarines and raspberries with 3/4 cup of sugar, using your hands to distribute sugar evenly through fruit. Arrange fruit in the prepared baking dish.

For the topping, combine in a bowl the cup of flour, remaining sugar, cinnamon, baking powder, baking soda and salt. Cut butter into small pieces. Cut it into the dry ingredients, using a pastry cutter or the tines of a fork, then just the tips of your fingers. Work mixture just until it looks grainy. Mix in the buttermilk with a wooden spoon just until a soft, moist dough forms.

Lightly flour a work surface. Turn out the dough. Lightly pat it out into a 1/4-inch thick rectangle, using the heel of your hand and sprinkling dough lightly with flour, if necessary. Dip the rim of a biscuit cutter or small glass in flour. Cut 9 rounds from the dough. Arrange them in 3 rows over fruit in the baking dish. The rounds should be almost touching, leaving a border of fruit along the outer edges of the dish.

Bake the cobbler 25 to 30 minutes or until the biscuits are lightly browned and the fruit is bubbling with juices. Let sit 20 minutes. Serve warm.

Makes 9 servings, each containing 208 calories and 3 grams of fat.