Nectarine and Raspberry Cobbler
Nectarine and raspberry 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.
Nectarine and Raspberry Cobbler
Makes 9 servings. Per Serving: 193 calories, 3 g total fat (2 g saturated fat), 41 g carbohydrate, 3 g protein, 5 g fiber, 223 mg sodium. Prep Time: 30 minutes Cook Time: 30 minutes
- Canola oil 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 tsps. 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
Directions:
Preheat oven to 450 degrees.
Lightly coat an 8-inch square baking dish with canola oil spray. In a bowl, toss nectarines and raspberries with 1/2 cup sugar, using your hands to distribute the sugar evenly. Pour the fruit, scraping the bowl with a rubber spatula, into prepared baking dish.
In a medium bowl, combine whole-wheat flour, 1/2 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.
Lightly dust work surface with flour. Gently pat dough into a 1/4-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.
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.
From the New American Plate Cookbook –The American Institute for Cancer Research –Aicr.org
