Raspberries are packed with polyphenols, which may protect our brains, helping to keep us sharp.

Ingredients

　　5 tablespoons unsalted butter, sliced, plus more for greasing pan

　　4 cups (6 to 8) sliced peeled nectarines

　　1 pint raspberries

　　2/3 cup granulated sugar, divided

　　2 tablespoons cornstarch

　　1 tablespoon fresh lemon juice

　　3/4 teaspoon salt, divided

　　1 1/4 cups all-purpose flour

　　1/2 cup fine cornmeal

　　2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　6 tablespoons lowfat buttermilk

　　1 tablespoon raw sugar

　　Heat oven to 375°F. Butter a 9"-square baking pan. In a bowl, toss nectarines and raspberries with 1/3 cup granulated sugar, cornstarch, juice and 1/4 teaspoon salt to combine; add to pan. In another bowl, whisk remaining 1/3 cup granulated sugar, flour, cornmeal, baking powder, baking soda and remaining 1/2 teaspoon salt. In a food processor, pulse sugar-flour mixture 10 seconds; add sliced butter; pulse until dough pieces are the size of peas, 1 minute. Add buttermilk; pulse a few more times until just combined. Use a 1/3-cup measure to portion dough into 10 round biscuits; place on top of fruit. Lightly press biscuits with fingers to flatten tops; sprinkle cobbler with raw sugar. Bake until juices bubble thickly and biscuits are golden brown, 50 minutes. Serve warm or at room temperature.

Nutrition Per Serving

　　7 g fat

　　4 g saturated

　　44 g carbohydrates

　　3 g fiber

　　3 g protein

　　#### Nutritional analysis provided by Self