Mixed Fruit Cobbler

For the Filling: ¼ cup whole-wheat flour 4 cups frozen blackberries, thawed 4 cups frozen raspberries, thawed 1 ¼ cups sugar 1 teaspoon lemon juice Cooking spray

For the Topping: ½ cup all-purpose flour ½ cup whole-wheat flour ¼ cup sugar 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 6 tablespoons chilled butter, cut into small pieces ⅔ cup buttermilk ½ teaspoon grated orange rind 2 teaspoons sugar

Preheat oven to 400°. To make the Filling: Lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife. Combine ¼ cup whole-wheat flour and the next 4 ingredients (¼ cup whole-wheat flour through juice) in a 13 x 9-inch baking dish coated with cooking spray. Let stand 10 minutes. To make the 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.