MIXED-FRUIT COBBLER 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. 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

Preheat oven to 400°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 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.

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 teaspoon sugar.

Bake at 400°F for 35 minutes or until bubbly. Let stand 10 minutes before serving.

12 servings.

1 Serving: Calories: 268 (Cal. from fat: 23%), Fat: 6.8g (Saturated: 3.8g), Cholesterol: 16mg, Sodium: 183mg, Carbohydrate: 51.7g, Protein: 3.3g.

[Cooking Light, March 2001]