Dessert: Summer-Fruit Cobbler

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

This recipe includes superfoods such as:

Lemon

Health benefits of Summer-Fruit Cobbler

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

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

Instructions

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.