Recipe: Nectarine Blueberry Johnnycake (food processor)

NECTARINE BLUEBERRY JOHNNYCAKE

6 cups pitted and sliced nectarines or peaches (1/4 inch thick pieces)
1 pint blueberries or blackberries
1/4 cup sugar, or to taste, plus 3 tablespoons sugar, divided use
1 1/2 cups unbleached flour
1/2 cup medium-grain cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 tablespoons (1/2 stick) cold butter cut into 12 pieces
1 1/4 to 1 1/2 cups whipping cream or milk

Preheat oven to 375 degrees F.

In small bowl, toss fruit with 1/4 cup sugar. Set aside.

In bowl of food processor fitted with metal blade, place flour, cornmeal, remaining 3 tablespoons sugar, baking powder, baking soda and salt. Pulse a few times to mix. Add butter, and pulse in short spurts just until there are no butter lumps remaining and mixture resembles coarse meal.

Place cornmeal mixture in large bowl, and with large spoon make a well in the center. Pour 1 1/4 cups of cream or milk into the well. With fork, mix ingredients into cream, blending well but taking care not to overmix. If necessary, add more cream to moisten batter.

Place fruit in 10-inch pie pan. Top with cornmeal mixture, spreading batter out evenly to cover all of the fruit.

Place pan on a baking sheet, and bake in preheated oven 30 to 45 minutes, until mixture is bubbly and biscuit is a light golden brown.

Makes 8 servings
Source: The Whole Foods Market Cookbook by Steve Petusevsky and Whole Foods Inc.