Yummy combination for this cobbler
Preheat the oven to 450 degrees.
Lightly coat an 8-inch square baking dish with canola oil spray.
In a bowl, toss the nectarines and raspberries with 1/2 cup of the sugar to distribute the sugar evenly.
Transfer the fruit, scraping the bowl with a rubber spatula, into the prepared dish.
In 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.
Using a pastry blender or the tines of a fork, cut the butter into the dry ingredients.
Using fingertips, work the mixture until it looks grainy.
Mix 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.)
Lightly dust a work surface with flour.
Gently pat the dough into a 1/4-inch-thick rectangle using the heel of your hand.
Sprinkle it lightly with flour if it becomes too sticky.
Dip the rim of a 2-inch biscuit cutter or drinking glass in flour and cut 9 rounds from the dough.
Arrange 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.
Bake the cobbler for 25 to 30 minutes, until biscuits are lightly browned and fruit is bubbling with juices.
Cool on a wire rack for 20 minutes.
Makes 9 servings.
Per serving: 193 calories, 3 g. total fat (2 g. saturated fat), 41 g. carbohydrates, 3 g. protein, 5 g. dietary fiber, 223 mg. sodium.