Mixed-Fruit Cobbler

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 4 cups blackberries frozen thawed
• 6 tablespoons butter chilled cut into small pieces
• 0.5 cup flour all-purpose
• 1 teaspoon juice of lemon 
• 0.7 cup buttermilk low-fat
• 0.5 teaspoon orange rind grated
• 4 cups raspberries frozen thawed
• 0.3 teaspoon salt 
• 0.3 cup sugar 
• 1.3 cups sugar 
• 2 teaspoons sugar 
• 0.3 cup flour whole-wheat
• 0.5 cup flour whole-wheat

Equipment

• bowl
• oven
• knife
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare filling, lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife.
3. 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.
4. Let stand 10 minutes.
5. To prepare topping, lightly spoon all-purpose flour and 1/2 cup whole-wheat flour into dry measuring cups, and level with a knife.
6. 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.
7. Add buttermilk and rind, stirring just until moist. Drop dough onto fruit mixture to form 12 mounds; sprinkle with 2 teaspoons sugar.
8. Bake at 400 for 35 minutes or until bubbly.
9. Let stand 10 minutes before serving.