Rating: 5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2001


Credit: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

268 calories; calories from fat 23%; fat 6.8g; saturated fat 3.8g; mono fat 1.8g; poly fat 0.6g; protein 3.3g; carbohydrates 51.7g; fiber 6.1g; cholesterol 16mg; iron 1.4mg; sodium 183mg; calcium 74mg.