Servings: 8 to 10
Proving the adage “what grows together goes together,” nectarines and raspberries make a heavenly late-summer pairing in this gorgeous cobbler.
Individual-size cobblers are a great option. Here’s how to make them:
Cut the nectarines into 1/2- to 3/4-inch dice, rather than slicing.
Divide the filling among 8 to 10 ramekins (about 1-1/4 cups) or other heatproof dishes.
Divide the biscuits into eight equal portions, and top each dish with one.
Bake until the filling is bubbling, about 25 minutes. Let cool for about 20 minutes before serving warm.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was so good. Nectarines and raspberries are such a good combo!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?