Mixed-Fruit Cobbler
Recipe Introduction
Source: Cooking Light-3/01
List of 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
Instructions
- Preheat oven to 400 degrees F.
- 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 with the next 4 ingredients (1/4 cup 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 floura and the 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 degrees for 35 minutes or until bubbly. Let stand 10 minutes before serving.
- Servings: 12
- 268 cal, 6.8g fat, 3.3g pro, 51.7g carb, 16mg chol, 183mg sod.
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