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Vegetarian, Summer, Dessert |160 calories per serving|60 minute recipe

Nectarine and Raspberry Cobbler

This content was last updated on February 7, 2020

Late summer fruits make a sweet dessert when baked into this tasty and colorful cobbler. Dark red raspberries contain vitamin C and compounds like ellagic acid, while golden nectarines boast carotenoid compounds. Both fruits contain cancer-protective fiber, as does the whole-grain crust it’s wrapped in.

Ingredients

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  • Canola oil cooking spray
  • 6 cups thinly sliced nectarines (about 6-8 small)
  • 2 cups fresh raspberries
  • 1/2 cup sugar plus 1 Tbsp. sugar, divided
  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached all-purpose flour plus more for dusting
  • 1/2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. very cold unsalted butter, cut into small pieces
  • 1/2 cup fat-free buttermilk
Makes 9 servings (about ¾ cup per serving). Per serving: 160 calories, 3 g total fat (1.5 g saturated fat, 0 g trans fat), 5 mg cholesterol, 33 g carbohydrates, 3 g protein, 4 g dietary fiber, 200 mg sodium, 18 g sugar, 9 g added sugar.

Directions

  1. Preheat oven to 450 degrees F.
  2. Lightly coat an 8-inch square baking dish with canola oil spray. In a bowl, toss nectarines and raspberries with ½ cup sugar, using your hands to distribute the sugar evenly. Pour the fruit, scraping the bowl with a rubber spatula, into prepared baking dish.
  3. In a medium bowl, combine whole-wheat flour, ½ cup all-purpose flour, remaining 1 tbsp. sugar, and cinnamon, baking powder, baking soda and salt. Cut the butter into dry ingredients using a pastry blender or tines of a fork. Work mixture with the tips of your fingers until grainy. Mix in buttermilk with a wooden spoon until soft, moist dough forms.
  4. Lightly dust work surface with flour. Gently pat dough into a ¼ -inch thick rectangle using the heel of your hand. Sprinkle dough lightly with flour, if it becomes too sticky. Dip the rim of a 2-inch glass in flour and cut 9 rounds from the dough. Arrange rounds in 3 rows on top of fruit in baking dish. Rounds should almost touch and should leave a border of fruit along the outer edges of dish.
  5. Bake cobbler for 25 – 30 minutes, until biscuits are lightly browned and fruit is bubbling. Cool on wire rack for 20 minutes and serve warm.

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