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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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:
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 |
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 |
Directions:
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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