Ingredients

• 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
• 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

Directions

1. Preheat oven to 400°.
2. To make the Filling: Lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife.
3. 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.
4. 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.
5. 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.
6. Add buttermilk and rind, stirring just until moist.
7. Drop dough onto fruit mixture to form 12 mounds; sprinkle with 2 teaspoons sugar.
8. Bake at 400° for 35 minutes or until bubbly.
9. Let stand 10 minutes before serving.

Notes