Mixed Berry Cobbler

I love cobbler.  But, desserts can be so heavy, fatty, and calorie laden.  Thankfully I have no aversion to lightened up desserts.  I know some people just hate the idea.  “Why would you ruin something that is supposed to be gluttonous and make it healthy?”  I truly do know people like this.  But, I’m trying to get healthier and live for as long as I possibly can.  So my philosophy is, why avoid desserts altogether or only get to have them once in a blue moon, if I can make them healthier but, still delicious and get to have them more often? I mean, its a win/win!

No dessert says summer to me like cobbler.  Whether it is peach, berry, apple…it really doesn’t matter.  Cobbler with a scoop of vanilla frozen yogurt is where its at!

This cobbler recipe comes from Ellie Krieger of the Food Network.  She is a certified nutritionist so I know her recipes are healthy.  Occasionally, I find some of her recipes to be bland but, not this one.  This cobbler is the perfect ratio of sweet and tart and has that drop dough topping that everyone loves.  I followed her recipe to the letter and it was perfect.  I just added a scoop of vanilla frozen yogurt.  Enjoy!


Mixed Berry Cobbler

For the Filling:
Cooking spray
2 (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)

For the topping:
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 lowfat buttermilk
2 tablespoons canola oil


Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.

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.

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.

Yield 6 servings, serving size 3/4 cup

2007 Ellie Krieger, All Rights Reserved


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