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Preheat oven to 425F
Coat a 9x9" baking dish with cooking spray.
1/3 cup raspberry all-fruit preserve
1 tbsp. + 1 tsp. granulated sugar
1 tbsp. cornstarch
1 1/2 tsp. grated lemon rind
2 tsp. lemon juice
2 cups blueberries
2 cups raspberries
1 cup whole grain pastry flour
3 tbsp. packed light brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 tbsp. chilled butter, cut into small pieces
1/4 cup low fat buttermilk or fat free plain yogurt
8 servings
In a large bowl, mix the preserves, 1 tbsp. of the granulated sugar, the cornstarch, lemon rind, and lemon juice.
Stir in the blueberries and raspberries.
Place in the prepared baking dish.
Cover with foil and bake for 20 minutes, or until the fruit is hot and bubbling.
Remove from oven.
In a food processor, combine the flour, brown sugar, baking powder, baking soda, and salt.
Pulse to mix.
Add the butter and pulse until very fine crumbs form.
Add the buttermilk or yogurt and pulse just until a soft dough forms.
On a lightly floured surface, knead the dough 5 times.
With a lightly floured rolling pin, roll out the dough to a 7x7" square.
Place over the hot fruit and sprinkle with the remaining 1 tsp. of granulated sugar.
Bake for 20 to 30 minutes, or until the dough is lightly browned and the fruit is bubbling.
Cool on a rack for at least 15 minutes before serving.
Coat a 9x9" baking dish with cooking spray.
1/3 cup raspberry all-fruit preserve
1 tbsp. + 1 tsp. granulated sugar
1 tbsp. cornstarch
1 1/2 tsp. grated lemon rind
2 tsp. lemon juice
2 cups blueberries
2 cups raspberries
1 cup whole grain pastry flour
3 tbsp. packed light brown sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
3 tbsp. chilled butter, cut into small pieces
1/4 cup low fat buttermilk or fat free plain yogurt
8 servings
In a large bowl, mix the preserves, 1 tbsp. of the granulated sugar, the cornstarch, lemon rind, and lemon juice.
Stir in the blueberries and raspberries.
Place in the prepared baking dish.
Cover with foil and bake for 20 minutes, or until the fruit is hot and bubbling.
Remove from oven.
In a food processor, combine the flour, brown sugar, baking powder, baking soda, and salt.
Pulse to mix.
Add the butter and pulse until very fine crumbs form.
Add the buttermilk or yogurt and pulse just until a soft dough forms.
On a lightly floured surface, knead the dough 5 times.
With a lightly floured rolling pin, roll out the dough to a 7x7" square.
Place over the hot fruit and sprinkle with the remaining 1 tsp. of granulated sugar.
Bake for 20 to 30 minutes, or until the dough is lightly browned and the fruit is bubbling.
Cool on a rack for at least 15 minutes before serving.