Individual nectarine and raspberry cobblers

Directions:
1. Preheat oven to 400 degrees.

2. In a small bowl, combine 2/3 cup sugar, cornstarch, and lemon zest.

3. In a large bowl, toss together nectarines, raspberries, and sugar

4. In a medium bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt. Pour cream into flour mixture, and stir with a wooden spoon until just combined. Divide dough evenly among ramekins, placing on top of mectarine mixture. Sprinkle dough with remaining 2 tablespoons sugar.

5. Bake until biscuts are golden brown and fruit is bubbly, approximately 25 minutes. Let cool slightly before serving.