Nectarine Raspberry Cobbler

Servings: 9
Prep: 30 minutes
30 minutes


Summary:  XXXX

"Cobbler" calls to mind apples and cinnamon and chilly nights. But when berries and stone fruits like nectarines and peaches are in season, a summer cobbler makes a perfect dessert.

This recipe from the American Institute for Cancer Research is made with raspberries rich in vitamin C and ellagic acid and golden nectarines that contain cancer-fighting carotenoid compounds. The fiber in both the whole-grain biscuit topping and the sweet fruit filling protects against cancer too.

Per Serving: 193 calories, 3 g total fat (2 g saturated fat), 41 g carbohydrate, 3 g protein, 5 g fiber, 223 mg sodium.

Reprinted with permission from the American Institute for Cancer Research. View more recipes at


Ingredients:  XXXX

canola oil spray
6 cups thinly sliced nectarines (about 6-8 small)
2 cups fresh raspberries
1/2 cup sugar, plus 1 Tbsp. sugar (divided)
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour, plus more for dusting
1/2 tsp. ground cinnamon
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. very cold unsalted butter, cut into small pieces
1/2 cup fat-free buttermilk


Preparation:  XXXX

  1. Preheat oven to 450 degrees.
  2. Lightly coat an 8-inch square baking dish with canola oil spray.
  3. In a bowl, toss nectarines and raspberries with 1/2 cup sugar, using your hands to distribute the sugar evenly. Pour the fruit into the prepared baking dish.
  4. In a medium bowl, combine the dry ingredients: flour,s, remaining 1 Tbsp. sugar, cinnamon, baking powder, baking soda and salt.
  5. Cut the cold butter into the mixed dry ingredients using a pastry blender or tines of a fork. Work mixture with the tips of your fingers until grainy.
  6. Mix in the buttermilk with a wooden spoon until a soft, moist dough forms.
  7. Lightly dust your 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.
  8. Dip the rim of a 2-inch glass in flour and cut 9 rounds from the dough.
  9. Arrange the rounds in 3 rows on top of the fruit mixture in the baking dish. Rounds should almost touch and should leave a border of fruit along the outer edges of the dish.
  10. Bake the cobbler for 25-30 minutes, until the biscuits are lightly browned and the fruit is bubbling.
  11. Cool on a wire rack for 20 minutes and serve warm.