Raspberry & Nectarine Cobblers

Darla Sibley

By
@urcherished

These cobblers are made in individual bowls called ramekins.

I have made these using blueberries & nectarines. But I have to say my favorite is using the raspberry and the nectarines.

I usually do not have lemons and I often omit the lemon zest. Also if I do not have whipping cream, I have used buttermilk, or even regular milk...and it all comes out fine!
Enjoy~


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Ingredients

2/3 c
sugar
1/4 c
cornstarch
1-1/2 tsp
lemon zest (optional)
8 large
nectarines-peeled and sliced
3 (6) oz
fresh raspberries
1-1/2 c
all purpose flour
1-1/2 tsp
baking powder
1/2 tsp
salt
1/4 c
sugar
1-1/2 c
heavy whipping cream
extra sugar to sprinkle over tops

Directions Step-By-Step

1
Preheat oven to 400'.
2
In a large bowl; whisk the 2/3 cups sugar, cornstarch, & lemon zest. Once mixed...Add the nectarines & raspberries. Toss gently to coat fruit.
3
Grease lightly 6-8 ramekins. Spoon fruit mixture into each.
4
In a medium size bowl; whisk the all purpose flour, baking powder, salt and1/4 cup sugar until blended all together. Gradually add the whipping cream and stir just until mixed together.
5
Spoon dough on top of fruit in the ramekins. Sprinkle extra sugar on top. Place ramekins on a foil lined cookie sheet.
6
Bake about 25 minutes or until tops are lightly browned.

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