Summer-Fruit Cobbler

Vegetarian
Health score
2%
Summer-Fruit Cobbler
45 min.
10
253kcal

Suggestions


As the warm sun graces us with its presence and the days grow longer, there's nothing quite like indulging in a delightful Summer-Fruit Cobbler. This vegetarian dessert is a celebration of the season's freshest fruits, combining the sweet, juicy nectarines and vibrant raspberries into a mouthwatering treat that is sure to impress your family and friends.

Imagine the aroma of baked fruit wafting through your kitchen, mingling with the buttery scent of golden biscuits as they rise to perfection. This cobbler is not only easy to prepare but also a feast for the eyes, with its colorful fruit filling peeking out from beneath a tender, crumbly topping. With just 45 minutes of your time, you can create a dessert that serves up to 10 people, making it perfect for summer gatherings, picnics, or simply a cozy night in.

Each bite of this cobbler offers a delightful balance of flavors and textures, from the tartness of the raspberries to the sweetness of the nectarines, all enveloped in a buttery, biscuit-like crust. Plus, with only 253 calories per serving, you can enjoy this guilt-free treat without compromising your health goals. So, gather your ingredients, preheat your oven, and get ready to savor the essence of summer with this irresistible Summer-Fruit Cobbler!

Ingredients

  • teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • tablespoons buttermilk 
  • 0.5 cup cornmeal fine
  • tablespoons cornstarch 
  • 1.3 cups flour all-purpose
  • 0.7 cup granulated sugar divided
  • tablespoon juice of lemon fresh
  • cups nectarines peeled sliced (6 to 8)
  • pint raspberries 
  • tablespoon sugar raw
  • 0.8 teaspoon salt divided
  • tablespoons butter unsalted plus more for greasing pan sliced

Equipment

  • food processor
  • bowl
  • oven
  • whisk
  • baking pan

Directions

  1. 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.
  2. 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.
  3. Bake until juices bubble thickly and biscuits are golden brown, 50 minutes.
  4. Serve warm or at room temperature.
  5. Self

Nutrition Facts

Calories253kcal
Protein6.02%
Fat24.53%
Carbs69.45%

Properties

Glycemic Index
40.56
Glycemic Load
24.28
Inflammation Score
-5
Nutrition Score
8.5273913145065%

Flavonoids

Cyanidin
22.88mg
Petunidin
0.15mg
Delphinidin
0.62mg
Malvidin
0.06mg
Pelargonidin
0.46mg
Peonidin
0.06mg
Catechin
2.32mg
Epigallocatechin
0.22mg
Epicatechin
3.12mg
Epigallocatechin 3-gallate
0.26mg
Eriodictyol
0.07mg
Hesperetin
0.22mg
Naringenin
0.02mg
Kaempferol
0.03mg
Quercetin
0.9mg

Nutrients percent of daily need

Calories:253.06kcal
12.65%
Fat:7.11g
10.94%
Saturated Fat:3.88g
24.27%
Carbohydrates:45.31g
15.1%
Net Carbohydrates:40.18g
14.61%
Sugar:21.75g
24.17%
Cholesterol:16.04mg
5.35%
Sodium:333.02mg
14.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.93g
7.86%
Manganese:0.51mg
25.44%
Fiber:5.12g
20.49%
Vitamin C:14.64mg
17.74%
Vitamin B1:0.19mg
12.4%
Folate:45.63µg
11.41%
Vitamin B3:2.05mg
10.27%
Selenium:6.4µg
9.14%
Phosphorus:90.55mg
9.06%
Iron:1.57mg
8.75%
Vitamin B2:0.14mg
8.15%
Vitamin A:395.39IU
7.91%
Calcium:75.34mg
7.53%
Magnesium:28.92mg
7.23%
Copper:0.14mg
6.84%
Vitamin E:0.97mg
6.47%
Potassium:204.93mg
5.86%
Vitamin K:5.41µg
5.16%
Vitamin B6:0.1mg
4.91%
Zinc:0.72mg
4.79%
Vitamin B5:0.42mg
4.21%
Vitamin D:0.22µg
1.48%
Source:Epicurious