Mixed-Fruit Cobbler
The recipe Mixed-Fruit Cobbler could satisfy your Southern craving in approximately 45 minutes. For $1.18 per serving, you get a dessert that serves 12. Watching your figure? This vegetarian recipe has 241 calories, 3g of protein, and 7g of fat per serving. Head to the store and pick up sugar, sugar, buttermilk, and a few other things to make it today.
Instructions
To prepare filling, lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife.
Combine 1/4 cup whole-wheat flour and the next 4 ingredients (1/4 cup whole-wheat flour through juice) in a 13 x 9-inch baking dish coated with cooking spray.
To prepare topping, lightly spoon all-purpose flour and 1/2 cup whole-wheat flour into dry measuring cups, and level with a knife.
Combine the flours and next 4 ingredients (flours through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add buttermilk and rind, stirring just until moist. Drop dough onto fruit mixture to form 12 mounds; sprinkle with 2 teaspoons sugar.
Bake at 400 for 35 minutes or until bubbly.
Let stand 10 minutes before serving.
Recommended wine: Riesling, Sparkling Wine, Zinfandel
Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Forge Cellars Classique Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.
![Forge Cellars Classique Riesling]()
Forge Cellars Classique Riesling
#31 Wine Spectator Top 100 of 2017 Forge Cellars' most important wine aims to reveal the true nature of the vintage and to explore the terroir of east SenecaLake. Fermentation takes place with indigenous yeasts in neutral French barriques (65%) and the remaining in stainless steel. With this level of ripeness, fermentations continued into late spring in order to finish bone dry.Quince, lemon, fennel and slatemingle with marzipan and white chocolate, supported by precise acidity.