Serves 8

1/3 cup sugar
2 tablespoons cornstarch
3 tablespoons lime juice
4 medium nectarines
1 pint raspberries, if frozen don’t thaw
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
4 tablespoons sugar, divided
Zest of one lime
3 tablespoons unsalted butter, frozen
2/3 cup lowfat buttermilk

Preheat oven to 425 degrees. In a small bowl, mix together sugar and cornstarch. In a large bowl, slice nectarines into ¼-inch slices. Add raspberries, lime juice and toss to coat. Add sugar/cornstarch and toss again. Pour fruit into a 9-inch pie plate and place it on a foil lined baking sheet. Bake until fruit is bubbly, about 20 to 25 minutes.

While the fruit is baking, make topping. In a medium bowl, mix together flour, baking powder, 3 tablespoons sugar, and lime zest. Using the holes on a box grater, grate butter into the flour mixture and mix well. (This helps the butter incorporate into the flour easier). Add buttermilk and mix with a wooden spoon just until a soft, wet dough forms. Remove fruit from the oven and drop topping onto hot fruit in spoonfuls. Sprinkle top with remaining 1 tablespoon sugar.

Place cobbler back in oven and bake until the topping is light brown and firm, about 15 minutes. Let cool on a wire rack 15 to 30 minutes. Serve warm.