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raspberry & nectarine cobblers

(1 rating)
urcherished avatar
Recipe by
Darla Sibley
@urcherished
Ethel, LA

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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(1 rating)

Ingredients For raspberry & nectarine cobblers

  • 2/3 c
    sugar
  • 1/4 c
    cornstarch
  • 1-1/2 tsp
    lemon zest (optional)
  • 8 lg
    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

How To Make raspberry & nectarine cobblers

  • 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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