Raspberry & Nectarine Cobblers

Darla Sibley


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!

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2/3 c
1/4 c
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
1/4 c
1-1/2 c
heavy whipping cream
extra sugar to sprinkle over tops


1Preheat oven to 400'.
2In a large bowl; whisk the 2/3 cups sugar, cornstarch, & lemon zest. Once mixed...Add the nectarines & raspberries. Toss gently to coat fruit.
3Grease lightly 6-8 ramekins. Spoon fruit mixture into each.
4In 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.
5Spoon dough on top of fruit in the ramekins. Sprinkle extra sugar on top. Place ramekins on a foil lined cookie sheet.
6Bake about 25 minutes or until tops are lightly browned.

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