Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
1/4 cup whole-wheat flour
4 cups frozen blackberries, thawed
4 cups frozen raspberries, thawed
1 1/4 cups sugar
1 teaspoon lemon juice
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
2/3 cup low-fat buttermilk
1/2 teaspoon grated orange rind
2 teaspoons sugar
How to Make It
Preheat oven to 400°.
To prepare filling, lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife. Combine 1/4 cup whole-wheat flour and the next 4 ingredients (1/4 cup whole-wheat flour through juice) in a 13 x 9-inch baking dish coated with cooking spray. Let stand 10 minutes.
To prepare topping, lightly spoon all-purpose flour and 1/2 cup whole-wheat flour into dry measuring cups, and level with a knife. Combine the flours and next 4 ingredients (flours through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and rind, stirring just until moist. Drop dough onto fruit mixture to form 12 mounds; sprinkle with 2 teaspoons sugar.
Bake at 400° for 35 minutes or until bubbly. Let stand 10 minutes before serving.
Served this to hubbie and his 2 brothers.... raves! Used all whole wheat pasta flour and only 1/2 cup of sugar.... it was plenty. Only had frozen blackberries picked a couple of blocks from my home. Increased orange rind which gave it an wonderful distinctive flavor. Used soy milk with a few tsp vinegar for the buttermilk. I liked this better than black berry pie!
Wanted to use up some organic mixed berries (strawberries, raspberries, bluberries and blackberries) in the freezer so I thought I would whip this together...and whip I did! This took no to time to prep but was oh so delicious! I cut back on the sugar in the berry mix to 1/4 c and thought it was perfect since I prefer more tart than sweet. This is the perfect summer/berry dessert. Will definitely make this again and again!
I made with blueberries blackberries & raspberries. I used only 1/2 cup of sugar and it was plenty sweet. We served it with a choice of coconut gelato or vanilla ice cream. Served it at a dinner party and got rave reviews. Will definitely make again.
I LOVED this recipe. I used almost 6 cups of blackberries, strawberries, and blueberries (most on the verge of going bad) in a 2 quart dish, using half the topping recipe. Also, I used yogurt thinned with a little milk instead of buttermilk. Delicious! Also, I only used 1/4 cup sugar for the filling and it was plenty with the fruit I used. The topping was light and fluffy. Delicious!!
Made this tonight for Father's Day since my dad is a huge berry cobbler fan and it was great! Followed the recipe exactly. Only made half the recipe since there were four of us. Served with small scoops of vanilla ice cream, but it definitely doesn't need the ice cream - sweet and delicious on its own! Checked at 30 minutes and it was done. Let it stand for 10-15 minutes and it was still warm and had set nicely to be easily scoopable.
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