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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Raspberries are packed with polyphenols, which may protect our brains, helping to keep us sharp. Ingredients:
5 tablespoons unsalted butter, sliced, plus more for greasing pan |
4 cups (6 to 8) sliced peeled nectarines |
1 pint raspberries |
2/3 cup granulated sugar, divided |
2 tablespoons cornstarch |
1 tablespoon fresh lemon juice |
3/4 teaspoon salt, divided |
1 1/4 cups all-purpose flour |
1/2 cup fine cornmeal |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
6 tablespoons lowfat buttermilk |
1 tablespoon raw sugar |
Directions:
1. Heat oven to 375°F. Butter a 9 -square baking pan. In a bowl, toss nectarines and raspberries with 1/3 cup granulated sugar, cornstarch, juice and 1/4 teaspoon salt to combine; add to pan. In another bowl, whisk remaining 1/3 cup granulated sugar, flour, cornmeal, baking powder, baking soda and remaining 1/2 teaspoon salt. In a food processor, pulse sugar-flour mixture 10 seconds; add sliced butter; pulse until dough pieces are the size of peas, 1 minute. Add buttermilk; pulse a few more times until just combined. Use a 1/3-cup measure to portion dough into 10 round biscuits; place on top of fruit. Lightly press biscuits with fingers to flatten tops; sprinkle cobbler with raw sugar. Bake until juices bubble thickly and biscuits are golden brown, 50 minutes. Serve warm or at room temperature.
2. Per serving: 247 calories, 7 g fat, 4 g saturated, 44 g carbohydrates, 3 g fiber, 3 g protein Nutritional analysis provided by Self
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