Kansas Wheat Commission Test Kitchen
This delicious summer fruit recipe debuted on August 6, 1991. Sharon Davis, Kansas Wheat Commission Nutritionist, was a guest on WIBW Mid-Day in Kansas, Topeka, KS. Fruit cobblers, pandowdies, “betties” and slumps are combinations of slightly sweet biscuit dough and fruit, baked to a golden brown. These down home easy-to-make desserts are enjoying a revival as Americans reduce fat and look for added grain servings while enjoying dessert. Cindy Falk, current Nutrition Educator and test kitchen director, updated the recipe by replacing half of the all-purpose flour with white whole wheat flour and using Kansas wild blackberries her 81- year-old neighbor picked.
4-5 cups fresh or frozen unsweetened blackberries
¼ cup granulated sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
½ cup all-purpose flour
½ cup white whole wheat flour
1 tablespoon brown sugar or granulated sugar
1 teaspoon baking powder
3 tablespoons margarine or butter
½ cup skim milk
Sugar and cinnamon, optional
- Preheat oven to 425°F. Spray with no-stick cooking spray an 8 x 8-inch baking dish. Mix ¼ cup sugar, cinnamon, and cornstarch together and sprinkle over blackberries.
- (If using frozen fruit, set the dish with fruit in oven while mixing cobbler topping.)
- In medium bowl, combine all-purpose flour, white whole wheat flour, brown sugar, and baking powder. Rub or cut in with pastry blender the margarine or butter.
- Stir in milk with fork until a soft dough forms. Drop nine spoonfuls of dough on top of berries.
- If desired, sprinkle on additional sugar and cinnamon over top.
- Bake 25-30 minutes or until topping is brown and berries are bubbling around the edge.
- Cool 10 minutes before serving.
NUTRITION INFORMATION PER SERVING (120 G): 157 calories, 4g fat, 5g fiber,1g saturated fat, 27g carbohydrates, 0 mg cholesterol, 105mg sodium, 3g protein, 17mg vitamin C, 1mg iron, 57 mg calcium.
Yield: 9 servings.