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Breakfast Berry Cobbler

This cobbler is cakelike and makes a wonderful Sunday morning coffeecake.

2 cups mixed berries — not strawberries (I use one cup blueberries, one cup pitted and halved sweet cherries.
½ teaspoon cinnamon
1 teaspoon arrowroot flour
1 tablespoon lemon juice
¼ cup oil or melted butter
¼ cup real maple syrup
¼ cup low-fat milk
1 large egg
1 teaspoon vanilla
1 teaspoon lemon rind, grated
1 cup whole-wheat pastry flour (or unbleached white flour), sifted
1½ teaspoons baking powder
¼ cup sliced almonds

Preheat oven to 350 degrees. Mix cinnamon and arrowroot flour together. Toss with berries and lemon juice; set aside. Beat together all wet ingredients, plus lemon rind. Add flour and baking powder; beat briefly.

Pour half of batter into greased 8" or 9" cake pan, and spoon fruit onto dough. Pour rest of batter on top of fruit. Sprinkle almonds around edges. Bake for 45 minutes until top is medium brown and an inserted toothpick comes out clean. Let cool; cut into pie-shaped wedges.

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Blueberry — Raspberry Cobbler

A food processor works best for this easy topping. If you don't have one, use a pastry blender. If you're using frozen fruit, defrost just enough to break up the berries.

3 to 4 cups blueberries (fresh or frozen)
1½ cups raspberries (fresh or frozen)
1 teaspoon arrowroot flour

Topping:
1 cup whole-wheat pastry flour or unbleached white flour (sift before measuring)
2 tablespoons sugar
3 tablespoons frozen butter, cut into small cubes
2 teaspoons baking powder
¼ cup vanilla low-fat yogurt
½ teaspoon cinnamon
2 teaspoons sugar

Preheat oven to 400 degrees. In round (or square) 9" cake pan, toss fruit with arrowroot flour. In food processor, pulse together flour, sugar, butter, and baking powder. When dough resembles large pebbles, pulse in yogurt. Don't overmix; dough should be crumbly. Distribute evenly on berries.

Mix together cinnamon and sugar and sprinkle on top. Bake until topping is brown (close to 40 minutes). Make sure dough is done underneath. Let cool for at least 10 minutes. Serve with vanilla frozen yogurt or low-fat ice cream.

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Fruit Crisp
4 nectarines, skins left on 
4 plums, very ripe
1 cup blueberries
2 tablespoons lemon juice
1 teaspoon arrowroot flour
¼ teaspoon ginger

Topping:
¼ cup whole-wheat flour or whole-wheatpastry flour
¼ cup brown sugar
3 tablespoons frozen margarine or butter
1 cup oats
? cup chopped pecans (optional)