Nectarine Cobbler

Reduced-fat sour cream is the secret ingredient in the biscuit topping for this nectarine dessert.

Nectarine Cobbler
Servings: 8 Prep 15 mins Bake 375°F 35 mins


  • 6 nectarines, peeled, pitted and diced
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Pinch of nutmeg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup reduced-fat sour cream
  • 1 large egg
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 tablespoon milk

Make It

1. Heat oven to 375 degrees . Coat a 2-quart baking dish with nonstick cooking spray. In bowl, combine nectarines, sugar, cornstarch and nutmeg. Pour into dish.

Prepare Biscuits:

2. In a large bowl, stir together the flour, baking soda and salt. In a small bowl, whisk together the sour cream, egg, butter and 1 tablespoon of the sugar. Stir sour cream mixture into the flour mixture until a dough is formed.

3. On a lightly floured surface, pat or roll out dough to 1/3-inch thickness. Using a 1-3/4-inch round biscuit cutter, cut out 6 biscuits. Gather dough together and repeat for a total of 12 biscuits.

4. Place biscuits on top of fruit mixture, spacing evenly over fruit filling, and brush with milk. Sprinkle with remaining 1 tablespoon sugar. Bake at 375 degrees for 35 minutes, until biscuits are browned and fruit is bubbly. Cool at least 15 minutes before serving.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 246, Fat, total (g): 4, chol. (mg): 38, sat. fat (g): 2, carb. (g): 48, fiber (g): 2, pro. (g): 5, sodium (mg): 175, Percent Daily Values are based on a 2,000 calorie diet.