| Total: | 50 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 30 min |
| Yield: | 6 servings, serving size 3/4 cup |
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
Instructions
- 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.
Nutrition Facts
| Calories | 220 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 10 milligrams |
| Sodium | 210 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 5 grams |
| Protein | 3 grams |
Reviews
This was just okay. It wasn’t terrible but nothing to write home about and I’m not sure I’d make it again.
I just loved this recipe! Been looking for a cobbler recipe that’s both tasty and at least somewhat healthy. I was a little nervous that the orange zest might be overwhelming so I used about half and it was perfect…it gave it a refreshing flavor. I highly recommend this recipe!
Really disappointed! Followed recipe exactly and the result was a watery, not sweet enough berry layer with dense topping. Would not make this again.
I believe that fruits, especially berries, have plenty of natural sugar, so no need to add white sugar which is unhealthy and feeds the cancer cells in our body.
I made this today but I replaced the sugar with Splenda and instead of low fat buttermilk used the regular kind. There isn’t alot of fat in this desert at two tablespoons butter and 1/3 cup buttermilk it is positively benign compared to other deserts out there. I also ground my own wheat berries for the flour. I ground a 50/50 mix of hard white wheat and soft white wheat berries and used that in place of the whole wheat and all purpose flour in the recipe. I have to say it was quite good but it wasn’t too sweet. If you are using splenda you might want to bump up the sweetner in your version of the recipe. I find regular sugar sweeter than splenda so my guess is if you use regular sugar the proportions would be just right. Ellie has to be one of my favorite chefs in foodnetwork. Her recipes are easy to follow and much healthier for you.
Ellie,
I am glad you cut the fat & sugar which is essential for someone without a gallbladder. But I have recently discovered now I am lactose intolerant and must do without the butermilk
My first attempt at a cobbler and it was delicious. The only changes I made were to omit the orange zest (didn’t have one) and scale the recipe to serve two which was fine for the fruit but a bit light on for the topping – will make more next time. An easy recipe using ingredients I’ve usually got in the fridge and pantry.
Outstanding recipe! Works great with fresh peaches instead of berries. The only negative it that it is so tasty you may be tempted to overindulge!
Very good cobbler! If your berries are more tart you might have to add a little more sugar … but personally, I like fruit desserts that are not overly sweet. I followed some other reviewers in doubling the topping ingredients. I enjoyed this and have made another small one today. I don’t use buttermilk as I can’t use dairy, so just added a splash of apple cider vinegar to almond milk.
I used a medium sized orange, but got a lot more than 2 tsp zest, more like 2 tbsp. This was a bit too orangy for me. Additionally there wasn’t enough topping to cover the entire thing, I would recommend 1.5 times as much.
Other than that, this was delicious!