Apple-blueberry cobbler

Dietitian's tip:

Whole-wheat flour includes the nutritious wheat germ and bran coating of the grain. Besides adding fiber, whole-wheat flour gives a nutty taste and coarser texture. To make this plant based, use a milk substitute.

Ingredients

To make the fruit base:

1. 2 large apples, peeled, cored and thinly sliced
2. 1 tablespoon lemon juice
3. 2 tablespoons sugar
4. 2 tablespoons cornstarch
5. 1 teaspoon ground cinnamon
6. 12 ounces fresh or frozen blueberries

For the topping:

7. 3/4 cup all-purpose flour
8. 3/4 cup whole-wheat flour
9. 2 tablespoons sugar
10. 1 1/2 teaspoons baking powder
11. 1/4 teaspoon salt
12. 4 tablespoons cold trans fat-free margarine, cut into pieces
13. 1/2 cup fat-free milk
14. 1 teaspoon vanilla extract

Directions

Preheat the oven to 400 F.

Lightly coat a 9-inch square baking dish with cooking spray.

In a large bowl, add the apple slices. Sprinkle with lemon juice.

In a small bowl, combine the sugar, cornstarch and cinnamon.

Add the mixture to the apples and toss gently to mix.

Stir in the blueberries.

Spread the apple-blueberry mixture evenly in the prepared baking dish. Set aside.

In another large bowl, combine the flours, sugar, baking powder and salt.

Using a fork, cut the cold margarine into the dry ingredients until the mixture looks like coarse crumbs.

Add the milk and vanilla. Stir just until a moist dough forms.

Turn the dough onto a work surface coated with flour. With floured hands, knead gently 6 to 8 times until the dough is smooth and you can work with it.

Using a rolling pin, roll the dough into a rectangle 1/2-inch thick.

Use a cookie cutter to cut out shapes. Cut close together for a minimum of scraps. Gather the scraps and roll out to make more cuts.

Place the dough pieces over the apple-blueberry mixture until the top is covered.

Bake until the apples are tender and the topping is golden, about 30 minutes.

Serve warm.