Summer-Fruit Cobbler
['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.
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