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Mixed-Fruit Cobbler

Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 12 servings
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.

Ingredients

  • Filling:
  • 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
  • Topping:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. Bake at 400° for 35 minutes or until bubbly. Let stand 10 minutes before serving.