Preparation: 10 min.
Cooking: 50 min.
Total: 60 min.
- 4 Tbsp canola oil /butter blend
- 1/2 Cup sugar
- 3 tsp cornstarch
- 4 kiwi fruit , peeled and thickly sliced
- 1 Cup fresh raspberries
- 1 Cup whole wheat flour , or all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/4 Cup lowfat buttermilk
Heat butter-canola spread in 9 inch oven-proof skillet or 8 inch square baking dish in oven until melted, 2 to 3 minutes. Remove from oven; set aside.
Heat oven to 375 ℉. In medium bowl, stir together sugar and cornstarch. Gently stir kiwifruit and raspberries in to sugar mixture to coat.
In medium bowl, stir together flour, baking powder, baking soda and salt. Stir in buttermilk just until combined. Pour into pan over melted butter without stirring. Spoon kiwifruit mixture over batter.
Bake 40 to 45 minutes or until cobbler is golden brown and bubbly.
Recipe tip: A serrated peeler works best for peeling kiwifruit.