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Mixed-Fruit Cobbler

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



1. Preheat oven to 400 degrees F.
   
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 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.
   
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 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.
   
   
4. Bake at 400 degrees for 35 minutes or until bubbly. Let stand 10 minutes before serving.
   
5. Servings: 12
   
6. 268 cal, 6.8g fat, 3.3g pro, 51.7g carb, 16mg chol, 183mg sod.