Warm Nectarine Cobbler With Raspberries


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Want to serve a dessert that is warm and rich. Try this one.

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  • 3 C. nectarine slices
  • 2 C. fresh raspberries
  • 1 C. sugar
  • 2 Tbs. quick-cooking tapioca
  • 1/2 tsp. almond extract
  • 1 1/2 C. all-purpose flour
  • 2 Tbs. sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 3 Tbs. butter
  • 1/2 C. ground almonds
  • 2/3 C. milk

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Preheat oven to 400 degrees. Place nectarines in a buttered 11 x 7 inch baking dish. Mix together 1 C. sugar, tapioca and almond extract. Toss with nectarines. Gently toss sweetened nectarines with raspberries. Sift together flour, 2 Tbs. sugar, baking powder and salt. Cut in butter until mixture resembles fine crumbs. With a fork, stir in ground almonds. Add milk and mix lightly with a fork to make a soft dough. (It may be necessary to add a little more milk.) Turn dough onto a floured board and knead 10 to 12 times. Roll dough into a rough rectangle slightly smaller than the baking dish and lay it over the mixed fruit. Lightly dust the dough with sugar and cinnamon if desired. Poke about 6 holes in the dough. Bake about 30 minutes or until topping is golden and fruit bubbles through the top. Serve warm.

Yield: 1 Serving.

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