Mixed-Fruit Cobbler

Mixed-Fruit CobblerRecipe
Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
In this cobbler, whole-wheat flour does double duty. We've used it as the basis of a truly tender "cobbled" topping and as a thickener for the juicy fruit filling.


12 servings

Recipe from

Cooking Light

Nutritional Information

Calories 268
Caloriesfromfat 23 %
Fat 6.8 g
Satfat 3.8 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 3.3 g
Carbohydrate 51.7 g
Fiber 6.1 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 183 mg
Calcium 74 mg


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
Cooking spray
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


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.