A rustic whole-wheat biscuit topping complements the lightly sweetened fruit of this homey dessert.
Recipe information
Yield
Serves 8; 3/4 cup fruit mixture and 1 ¿biscuit¿ per serving
Ingredients
Filling
Topping
Preparation
Step 1
Preheat the oven to 425°F. Lightly spray an 11 x 7 x 2-inch glass baking dish with cooking spray. Set aside.
Step 2
In a large bowl, combine the filling ingredients, gently stirring with a rubber scraper. Spoon into the baking dish.
Step 3
Bake for 20 minutes, or until the filling is bubbly at the edges. Transfer the baking dish to a cooling rack. (Leave the oven on.)
Step 4
Meanwhile, in a medium bowl, stir together the whole-wheat flour, remaining 1/4 cup all-purpose flour, 1/4 cup sugar, the baking powder, and baking soda. Pour in the buttermilk and oil, stirring until the dough is just moistened but no flour is visible.
Step 5
When the filling is ready, using scant 1/4 cup measures to make 8 mounds of dough, spoon the topping onto the filling. Sprinkle the cobbler with the remaining 1 tablespoon sugar.
Step 6
Bake for 15 minutes, or until the topping is puffed and lightly browned. Transfer to a cooling rack and let cool for 15 to 20 minutes. Serve warm.
Cook’s Tip on citrus zest
Step 7
An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit. Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel. Measuring will be easy if you work over a small plate.
Nutrition information
Step 8
(Per serving)
Step 9
Calories: 195
Step 10
Total fat: 4.5g
Step 11
Saturated: 0.5g
Step 12
Trans: 0.0g
Step 13
Polyunsaturated: 1.0g
Step 14
Monounsaturated: 2.5g
Step 15
Cholesterol: 1mg
Step 16
Sodium: 81mg
Step 17
Carbohydrates: 39g
Step 18
Fiber: 4g
Step 19
Sugars: 26g
Step 20
Protein: 4g
Step 21
Calcium: 48mg
Step 22
Potassium: 357mg
Dietary Exchanges
Step 23
1 starch
Step 24
1 fruit
Step 25
1/2 other carbohydrate
Step 26
1/2 fat
