Berry Good Cobbler
|Fresh blackberries||1 Cup (16 tbs)|
|Fresh blueberries||1 Cup (16 tbs)|
|Grated orange rind||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Sifted cake flour||1⁄2 Cup (8 tbs)|
|Sugar||2 Teaspoon, divided|
|Baking powder||1⁄4 Teaspoon|
|Chilled butter/Margarine stick||1 Tablespoon, cut into small pieces|
|Fat free milk||3 Tablespoon|
|Sliced almonds||2 Teaspoon|
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a bowl; toss gently. Spoon mixture into a 6-inch round cake pan coated with cooking spray. Set aside.
3. Combine flour, 1 teaspoon sugar, and baking powder in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle milk, 1 tablespoon at a time, over surface; toss with a fork until moist and crumbly (do not form a ball).
4. Press mixture gently into a disk on wax paper. Roll dough to a 6-inch circle. Place dough in freezer 5 minutes or until wax paper can be easily removed. Remove wax paper, and place dough over berry mixture. Cut slits in pastry for steam to escape. Sprinkle dough with remaining 1 teaspoon sugar and almonds. Bake at 375° for 30 minutes or until berry mixture is bubbly and crust is golden. Serve warm or at room temperature.