TUESDAY'S TREAT

A couple of weeks ago we were able to spend a few days in Nashville visiting some Civil War sites, taking in some local eaterys, and most important of all, spending time with the "grands". One night for dinner Anna fixed a delicious salad and for dessert she shared a cobbler that she had made from Food Network's Ellie Krieger. She tweaked it a little by doubling the topping and adding the juice of half an orange. The whole wheat flour, fresh fruit and small amount of sugar makes it more wholesome and healthier than a traditional cobbler. This past week I served it for the 4th of July and there was not a crumb left over. Needless to say I'll serve it again and again! Thanks Anna! She used a combination of fresh fruit. I used frozen mixed berries from Kroger. Both were delicious. I like recipes that can be adjusted to taste and availability of ingredients and still retain the original goodness. I have this recipe posted in Pinterest as well.

MIXED BERRY COBBLER

INGREDIENTS:

FOR THE FILLING

Cooking spray

2 (12 oz.) bags frozen mixed berries, thawed, about 6 cups

1/4 c whole-wheat flour

1/4 c. sugar

1 orange, zest finely grated(about 2 tsp) Add juice from half the orange if you wish

FOR THE TOPPING

1/4 c. whole wheat flour 

1/4 c. all-purpose flour

2 tbsp. plus 1 tsp. sugar divided

1/2 tsp baking powder

1/4 tsp. baking soda

1/4 tsp. salt

2 tbsp. chilled unsalted butter, cut into small pieces

1/3 c. lowfat buttermilk

2 tbsp. canola oil

DIRECTIONS:

Preheat the oven to 400 degrees. Coat an 8x8 inch baking dish with cooking spray (I used a 9x11 since I doubled the topping)

In a large bowl, toss the berries with whole wheat flour, sugar, and zest. Transfer the berry mixture to a baking dish and set aside.

In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tbsp. 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 tsp. of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. 

Let stand for at least 10 minutes before serving.

YIELD: 6 servings- 3/4 cup, Calories 220 Excellent source of Vitamin C!