August 13, 2015
Yummy combination for this cobbler
1Preheat the oven to 450 degrees.
2Lightly coat an 8-inch square baking dish with canola oil spray.
3In a bowl, toss the nectarines and raspberries with 1/2 cup of the sugar to distribute the sugar evenly.
4Transfer the fruit, scraping the bowl with a rubber spatula, into the prepared dish.
5In a medium bowl, combine the whole-wheat flour, 1/2 cup of the all-purpose flour, the remaining tablespoon of sugar, cinnamon, baking powder, baking soda and salt.
6Using a pastry blender or the tines of a fork, cut the butter into the dry ingredients.
7Using fingertips, work the mixture until it looks grainy.
8Mix in the buttermilk until a soft, moist dough forms. (The dough can also be prepared in a food processor, pulsing until soft and moist but not overmixed.)
9Lightly dust a work surface with flour.
10Gently pat the dough into a 1/4-inch-thick rectangle using the heel of your hand.
11Sprinkle it lightly with flour if it becomes too sticky.
12Dip the rim of a 2-inch biscuit cutter or drinking glass in flour and cut 9 rounds from the dough.
13Arrange them in 3 rows on top of the fruit in the baking dish so they almost touch, leaving a border of fruit along the outer edges of the dish.
14Bake the cobbler for 25 to 30 minutes, until biscuits are lightly browned and fruit is bubbling with juices.
15Cool on a wire rack for 20 minutes.
17Makes 9 servings.
18Per serving: 193 calories, 3 g. total fat (2 g. saturated fat), 41 g. carbohydrates, 3 g. protein, 5 g. dietary fiber, 223 mg. sodium.
From The New American Plate Cookbook, on the website of the American Institute for Cancer Research.