For anyone who is not familiar with Ellie Krieger, she had a show on the Food Network called "Healthy Appetite with Ellie Krieger." I totally love her approach to cooking and health, and I even bought a couple of her recent cookbooks!
Back to this recipe: It is super simple and the ingredients can be kept in your pantry and freezer year round (even the buttermilk) so you can make this really quickly without a trip to the store! I don't have a step-by-step for you this time because the directions are so easy. Taste-wise, it is a crowd pleaser! I had reservations about serving a fruit-based, healthy desserts to my family, but they loved it. The berry filling is juicy, slightly tart yet sweet, and almost creamy, which contrasts with the fluffy topping. The topping is almost like a sweet buttermilk pancake, dusted with sugar, which is caramelized in spots. Mmmm! Read below for the full recipe!
Mixed Berry Cobbler
From Ellie Krieger
2 (12-oz.) 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 tsp.)
1/4 cup whole-wheat flour
1/4 cup 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 cup lowfat buttermilk
2 Tbsp. canola oil
Optional: Vanilla ice cream (my mom's suggestion!)
1. In a large bowl, toss the berries with whole wheat flour, sugar and zest.
- Note: Sometimes I omit the zest if I don't have an orange on hand, which doesn't affect the taste too much.
- Note: I used a 9x13-inch baking dish above because I was making more than 1 batch of the recipe for Thanksgiving.
3. In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt.
4. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
5. Whisk the buttermilk and oil together in a small bowl.
6. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix.
8. Bake at 400 degrees F for 30 minutes, until fruit is bubbly and top is golden.
9. Let stand for at least 10 minutes before serving. Add a scoop of vanilla ice cream, if using.
Make-ahead: You can work through step 3 the day beforehand, making sure to refrigerate the filling and storing the dry ingredient mixture in an airtight container. On the day of, just pick up where you left off!
I love recipes that involve just a few steps! I hope you try out the recipe, even with just my one awkward phone picture from a few years ago. I promise to update this post with some better pictures soon, but until then...