Apple-blueberry cobbler
Dietition's Tip
Whole-wheat flour includes the nutritious wheat germ and bran coating of the grains. Besides fiber, whole-wheat flour adds a nutty taste and coarser texture.
Ingredients
- 2 large apples, peeled, cored and thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 12 ounces fresh or frozen blueberries
For the topping
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons cold trans-free margarine, cut into pieces
- 1/2 cup fat-free milk
- 1 teaspoon vanilla extract
Directions
Heat the oven to 400 F. Lightly coat a 9-inch square baking dish with cooking spray.
In a large bowl, add the apple slices. Sprinkle with lemon juice. In a small bowl, combine the sugar, cornstarch and cinnamon. Add the mixture to the apples and toss gently to mix. Stir in the blueberries. Spread the apple-blueberry mixture evenly in the prepared baking dish. Set aside.
In another large bowl, combine the flours, sugar, baking powder and salt. Using a fork, cut the cold margarine into the dry ingredients until the mixture resembles coarse crumbs. Add the milk and vanilla. Stir just until a moist dough forms. Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. Using a rolling pin, roll the dough into a rectangle 1/2-inch thick. Use a cookie cutter to cut out shapes. Cut close together for a minimum of scraps. Gather the scraps and roll out to make more cuts.
Place the dough pieces over the apple-blueberry mixture until the top is covered. Bake until the apples are tender and the topping is golden, about 30 minutes. Serve warm.
