2013 summer fruit cobbler5 tablespoons unsalted butter, sliced, plus more for greasing pan
4 cups (6 to 8) sliced peeled nectarines
1 pint raspberries
2/3 cup granulated sugar, divided
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
3/4 teaspoon salt, divided
1 1/4 cups all-purpose flour
1/2 cup fine cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons lowfat buttermilk
1 tablespoon raw sugar

Heat oven to 375°F. Butter a 9″-square baking pan. In a bowl, toss nectarines and raspberries with 1/3 cup granulated sugar, cornstarch, juice and 1/4 teaspoon salt to combine; add to pan. In another bowl, whisk remaining 1/3 cup granulated sugar, flour, cornmeal, baking powder, baking soda and remaining 1/2 teaspoon salt. In a food processor, pulse sugar-flour mixture 10 seconds; add sliced butter; pulse until dough pieces are the size of peas, 1 minute. Add buttermilk; pulse a few more times until just combined. Use a 1/3-cup measure to portion dough into 10 round biscuits; place on top of fruit. Lightly press biscuits with fingers to flatten tops; sprinkle cobbler with raw sugar. Bake until juices bubble thickly and biscuits are golden brown, 50 minutes. Serve warm or at room temperature.

SELF/August 2012/by Zoe Singer