Mixed Berry Cobbler

Name: Mixed Berry Cobbler
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings, serving size 3/4 cup
Cuisine: american
Ingredients: Nonstick cooking spray; Two 12-ounce bags frozen mixed berries, thawed (about 6 cups); 1/4 cup whole-wheat flour; 1/4 cup sugar; 1 orange, zest finely grated (about 2 teaspoons); 1/4 cup whole-wheat flour; 1/4 cup all-purpose flour; 2 tablespoons plus 1 teaspoon sugar, divided; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 tablespoons chilled unsalted butter, cut into small pieces; 1/3 cup low-fat buttermilk; 2 tablespoons canola oil

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Total: 50 min

Prep: 10 min
Inactive: 10 min
Cook: 30 min

Yield: 6 servings, serving size 3/4 cup

Nutrition Info

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Ingredients

For the Filling:

Nonstick cooking spray

Two 12-ounce bags frozen mixed berries, thawed (about 6 cups)

1/4 cup whole-wheat flour

1/4 cup sugar

1 orange, zest finely grated (about 2 teaspoons)

For the topping:

1/4 cup whole-wheat flour

1/4 cup all-purpose flour

2 tablespoons plus 1 teaspoon sugar, divided

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons chilled unsalted butter, cut into small pieces

1/3 cup low-fat buttermilk

2 tablespoons canola oil

Directions

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Watch how to make this recipe.

Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
For the filling: In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
For the topping: In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.