Mixed-Fruit Cobbler

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.

Yield: 12 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 23%
  • Fat: 6.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.3g
  • Carbohydrate: 51.7g
  • Fiber: 6.1g
  • Cholesterol: 16mg
  • Iron: 1.4mg
  • Sodium: 183mg
  • Calcium: 74mg

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

Preparation

  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.
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