Individual Nectarine-Raspberry Cobblers
|Nectarines||8 Medium, cut into 1/2-inch slices|
|Peach preserves/Apricot preserves/fruit spread||1⁄2 Cup (8 tbs) (Reduced Sugar Preserves)|
|Vanilla extract||2 Teaspoon|
|Fresh raspberries||1 Pint|
|Butter/Margarine||1⁄4 Pound, cold and cut into 8 pieces for food processor, at room temperature for mixer (1 Stick)|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
Place rack in upper third of oven.
Preheat oven to 375°F.
To Make Filling: In a medium bowl, toss nectarines with preserves and vanilla.
Lightly mix in raspberries.
Butter or spray six to eight 1- to 1 1/2-cup gratin dishes or 10-ounce custard cups and divide fruit among dishes.
To Make Topping: In a food processor with the metal blade, or mixing bowl with electric mixer, process or mix butter and sugar until light and fluffy.
Add egg and vanilla and process or mix until blended.
Add flour, baking powder, and salt and pulse or mix until incorporated.
Drop batter by tablespoonfuls over filling.
It will not cover completely, but will spread during baking.
To Bake: Bake for 25 to 35 minutes, or until tops are golden brown.
It may be necessary to rotate the dishes so they brown evenly.
Cool at least 20 minutes before serving. (Cobblers may be baked up to 6 hours before serving. Leave at room temperature and reheat at 400°F. for 5 minutes before serving.)