Summer Berry Cobbler

Nutritional Info: Per serving: (1 ramekin) Calories: 223; Fat: 5.5 g; Saturated fat: 2 g; Cholesterol: 7 mg; Carbohydrate: 43 g; Fiber: 5 g; Protein: 3 g; Sugars: 27 g; Sodium: 163 mg

Filling
1/2 cup raw sugar
1 1/2 tablespoons cornstarch
Ground cinnamon
Kosher salt
1 1/2 cups raspberries
1 1/2 cups blackberries
1 1/2 cups strawberries, cored and sliced
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice

Topping
1/4 cup white whole wheat flour (I recommend King Arthur)
1/4 cup all-purpose flour
2 tablespoons raw sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
2 tablespoons cold unsalted whipped butter, cut into small pieces
1/3 cup low-fat buttermilk
1 tablespoon canola oil
2 teaspoons turbinado sugar
Preheat the oven to 375°F.

For the filling: In a large bowl, whisk together the raw sugar, cornstarch, and a pinch each of cinnamon and salt. Add the berries and gently mix to coat. Add the lemon zest and juice and divide the filling among 6 (8-ounce) ramekins.

Put the ramekins on a rimmed baking sheet and bake until the berries are hot and bubbling on the edges, 22 to 24 minutes.

For the topping: Meanwhile, in a medium bowl, whisk together the flours, raw sugar, baking powder, baking soda, and a pinch of salt. Cut in the butter using a pastry cutter or two knives until the butter pieces are the size of small pebbles. In a small bowl, combine the buttermilk and oil. Add to the dry ingredients and stir until just moistened; do not over mix.

Carefully remove the ramekins from the oven, and increase the oven temperature to 400°F. Spoon about 2 tablespoons of topping into each ramekin. Sprinkle with turbinado sugar and return to the oven.


Bake until the berries are bubbling and the topping is golden and cooked through, 15 to 18 minutes. Remove from the oven and let cool for 15 to 20 minutes before serving.