Warm Nectarine Cobbler with Raspberries
Source: Best of Seasons Menu Cookbook by Judy Schultz

3 cups nectarine slices
2 cups ripe raspberries
1 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons butter
1/2 cup ground almonds
2/3 cup milk

Preheat oven to 400F.

Place nectarines in a buttered 11 x 7 inch (2L) baking dish. Mix together 1 cup (250 mL) sugar, tapioca and almond extract. Toss with nectarines. Gently toss sweetened nectarines with raspberries.

Sift together flour, 2 tablespoons (30 mL) sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. With a fork, stir in ground almonds. Add milk and mix lightly with a fork to make a soft dough. (It may be necessary to add a little more milk.)

Turn dough onto a floured board and knead 10 to 12 times. Roll dough into a rough rectangle slightly smaller than the baking dish and lay it over the mixed fruit. If you wish to gild the lily, lightly dust the dough with sugar and cinnamon. Pokeabout 6 holes in the dough.

Bake about 30 minutes or until topping is golden and fruit bubbles through the top. Serve warm.