Easy-cook delicious fruit cobbler

This fruit cobbler is perfect year-round, using whatever fruits are in season. With a tasty and nutritious dessert on your table, you'll enjoy eating seconds guilt-free.

A cobbler with a tender biscuit topping is a nice way to showcase the fruits of the season. We've replaced the butter in the topping with a mixture of low-fat cream cheese and canola oil.

• Flaxseed adds a nutty flavour and boosts fibre and good fat.

Prep time: 30 minutes
Bake time: 35 to 40 minutes
Serves 8

Filling

• 750 g (3 c) chopped rhubarb
• 500 g (2 c) halved strawberries
• 50 g (1/4 c) granulated sugar
• 45 ml (3 tbsp) cornstarch
• 7 g (1 1/2 tsp) grated orange zest

Topping

• 50 g (1/4 c) flaxseed
• 75 g (1/3 c) whole wheat flour
• 75 g (1/3 c) all-purpose flour
• 55 g (1/4 c plus 1 tsp) sugar
• 5 ml (1 tsp) baking soda
• 2 ml (1/2 tsp) baking powder
• Pinch of salt
• 50 g (1/4 c) light cream cheese
• 25 ml (2 tbsp) canola oil
• 50 ml (1/4 c) low-fat buttermilk
• 45 g (3 tbsp) sliced almonds

1. Preheat the oven to 200°C (400°F). Coat an 20 × 20-centimetre (eight × eight-inch) baking dish with cooking spray.
2. To make the filling: In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch and orange zest and toss to mix. Spread in the baking dish.
3. To make the topping: Grind the flaxseed into a coarse meal in a spice grinder or blender. Transfer to a large bowl. Add the flour, 50 grams (1/4 cup) sugar, baking soda, baking powder and salt and whisk to blend. Add the cream cheese and blend with a pastry blender or your fingers, until the mixture resembles coarse crumbs. Add the oil and toss with a fork. Gradually add the buttermilk, stirring with a fork until the dough clumps.
4. Transfer to a lightly floured surface and knead several times. Pat into a one centimetre (half inch) thick square and cut into nine pieces. Arrange the pieces over the fruit, leaving a little space between them. Sprinkle with the almonds and remaining five grams (one teaspoon) sugar.
5. Bake until the fruit is bubbly and the biscuit is golden and firm, 35 to 40 minutes. Let cool slightly. Serve warm.

If you don't have buttermilk, substitute 50 millilitres (1/4 cup) 1% milk plus five millilitres (one teaspoon) lemon juice.

Per Serving:

213 calories / 4 g protein / 31 g carbohydrates / 4 g fibre / 9 g total fat / 1 g saturated fat / 4 mg cholesterol / 258 mg sodium