- Total Time
Bubbling sweetened fruit topped with crumbly biscuits—this old-fashioned dessert was retro before retro was cool!
jam½ cup(s), raspberry variety
unsalted butter2 Tbsp, melted, or margarine
peach nectar⅓ fl oz, or cranberry juice
ground cinnamon½ tsp
ground nutmeg¼ tsp, or allspice
peach(es)1 ½ pound(s), (about 5 medium) firm-ripe or nectarines, peeled, if desired, halved, pitted, and thinly sliced
all-purpose flour1 cup(s)
baking powder1 tsp
baking soda¼ tsp
low-fat buttermilk½ 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.