½ cup(s), raspberry variety
2 Tbsp, melted, or margarine
⅓ oz, or cranberry juice
¼ tsp, or allspice
1½ pound(s), (about 5 medium) firm-ripe or nectarines, peeled, if desired, halved, pitted, and thinly sliced
½ cup(s), lowfat 1%
- Place the oven rack in the center of the oven; preheat the oven to 375ºF. Whisk together the jam, nectar or cranberry juice, cornstarch, cinnamon, and nutmeg or allspice in a 9-inch deep-dish microwavable pie plate or casserole dish until blended. Stir in the peaches or nectarines to coat well. Microwave on High, stirring occasionally,until the mixture begins to bubble, 6–7 minutes.
- Meanwhile, whisk together the flour, 2 tablespoons of the sugar, the baking powder, and baking soda in a medium bowl; make a well in the center. Pour the buttermilk and melted butter into the center. Quickly combine the dry ingredients with the wet, stirring just until combined.
- Drop the mixture onto the hot fruit by the tablespoonful. Sprinkle the remaining tablespoon of sugar over the topping. Bake until the biscuits are golden and fruit mixture is bubbly, 25 minutes. Serve warm. Yields 1⁄6 of cobbler per serving.