A rustic whole-wheat biscuit topping complements the lightly sweetened fruit of this homey dessert.

　　

Ingredients

Serves 8; 3/4 cup fruit mixture and 1 ¿biscuit¿ per serving

　　Cooking spray

　　

Filling

3 pounds fresh peaches, peeled and sliced, or 2 pounds frozen unsweetened sliced peaches, thawed if frozen

　　1 cup fresh or frozen blueberries (don’t thaw if frozen)

　　2 tablespoons sugar

　　2 tablespoons all-purpose flour

　　1 teaspoon grated lemon zest

　　1/2 teaspoon ground cinnamon

　　

Topping

1/2 cup whole-wheat flour

　　1/4 cup all-purpose flour

　　1/4 cup sugar and 1 tablespoon sugar, divided use

　　1/2 teaspoon baking powder

　　1/4 teaspoon baking soda

　　1/2 cup low-fat buttermilk

　　2 tablespoons canola or corn oil

　　

Step 1

Preheat the oven to 425°F. Lightly spray an 11 x 7 x 2-inch glass baking dish with cooking spray. Set aside.

　　

Step 2

In a large bowl, combine the filling ingredients, gently stirring with a rubber scraper. Spoon into the baking dish.

　　

Step 3

Bake for 20 minutes, or until the filling is bubbly at the edges. Transfer the baking dish to a cooling rack. (Leave the oven on.)

　　

Step 4

Meanwhile, in a medium bowl, stir together the whole-wheat flour, remaining 1/4 cup all-purpose flour, 1/4 cup sugar, the baking powder, and baking soda. Pour in the buttermilk and oil, stirring until the dough is just moistened but no flour is visible.

　　

Step 5

When the filling is ready, using scant 1/4 cup measures to make 8 mounds of dough, spoon the topping onto the filling. Sprinkle the cobbler with the remaining 1 tablespoon sugar.

　　

Step 6

Bake for 15 minutes, or until the topping is puffed and lightly browned. Transfer to a cooling rack and let cool for 15 to 20 minutes. Serve warm.

　　

Cook’s Tip on citrus zest

Step 7

An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit. Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel. Measuring will be easy if you work over a small plate.

　　

Nutrition information

Step 8

(Per serving)

　　

Step 9

Calories: 195

　　

Step 10

Total fat: 4.5g

　　

Step 11

Saturated: 0.5g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 1.0g

　　

Step 14

Monounsaturated: 2.5g

　　

Step 15

Cholesterol: 1mg

　　

Step 16

Sodium: 81mg

　　

Step 17

Carbohydrates: 39g

　　

Step 18

Fiber: 4g

　　

Step 19

Sugars: 26g

　　

Step 20

Protein: 4g

　　

Step 21

Calcium: 48mg

　　

Step 22

Potassium: 357mg

　　

Dietary Exchanges

Step 23

1 starch

　　

Step 24

1 fruit

　　

Step 25

1/2 other carbohydrate

　　

Step 26

1/2 fat

　　American Heart Association Low-Salt Cookbook, 4th Edition