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1
Preheat the oven to 425F.
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2
Lightly spray an 11 x 7 x 2-inch glass baking dish with cooking spray.
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3
Set aside.
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4
In a large bowl, combine the filling ingredients, gently stirring with a rubber scraper.
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5
Spoon into the baking dish.
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6
Bake for 20 minutes, or until the filling is bubbly at the edges.
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7
Transfer the baking dish to a cooling rack.
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8
(Leave the oven on.)
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9
Meanwhile, in a medium bowl, stir together the whole-wheat flour, remaining 1/4 cup all-purpose flour, 1/4 cup sugar, the baking powder, and baking soda.
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10
Pour in the buttermilk and oil, stirring until the dough is just moistened but no flour is visible.
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11
When the filling is ready, using scant 1/4 cup measures to make 8 mounds of dough, spoon the topping onto the filling.
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12
Sprinkle the cobbler with the remaining 1 tablespoon sugar.
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13
Bake for 15 minutes, or until the topping is puffed and lightly browned.
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14
Transfer to a cooling rack and let cool for 15 to 20 minutes.
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15
Serve warm.
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16
An implement called a zester makes quick work of removing the peel, or zest, of citrus fruit.
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17
Use rather firm downward strokes, being careful to avoid cutting into any of the pith, the white bitter covering just beneath the peel.
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18
Measuring will be easy if you work over a small plate.
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19
(Per serving)
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20
Calories: 195
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21
Total fat: 4.5g
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22
Saturated: 0.5g
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23
Trans: 0.0g
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24
Polyunsaturated: 1.0g
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25
Monounsaturated: 2.5g
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26
Cholesterol: 1mg
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27
Sodium: 81mg
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28
Carbohydrates: 39g
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29
Fiber: 4g
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30
Sugars: 26g
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31
Protein: 4g
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32
Calcium: 48mg
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33
Potassium: 357mg
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34
1 starch
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35
1 fruit
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36
1/2 other carbohydrate
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37
1/2 fat
