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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 cup fresh blackberries |
1 cup fresh blueberries |
3 tablespoons sugar |
1 teaspoon cornstarch |
1/4 teaspoon grated orange rind |
1/4 teaspoon ground cinnamon |
vegetable cooking spray |
1/3 cup sifted cake flour |
2 teaspoons sugar, divided |
1/4 teaspoon baking powder |
2 teaspoons chilled margarine |
1 to 1 1/2 tablespoons skim milk |
2 teaspoons sliced almonds |
Directions:
1. Combine first 6 ingredients in a medium bowl; toss gently. Spoon mixture into a 7- x 5 1/4- x 1 1/2-inch baking dish coated with cooking spray. Set aside.
2. Combine flour, 1 teaspoon sugar, and baking powder in a small bowl; cut in margarine with a pastry blender until mixture resembles coarse meal and is pale yellow. Sprinkle milk, 1 teaspoon at a time, over surface of dough; toss with a fork until dry ingredients are moistened and mixture is crumbly. Shape dough into a ball.
3. Roll dough into a 7 1/2- x 5 1/2-inch rectangle between 2 sheets of heavy-duty plastic wrap. Place in freezer 10 minutes or until top sheet of plastic wrap can be removed easily. Invert dough over berry mixture; remove remaining sheet of plastic wrap. Cut slits in pastry for steam to escape. Sprinkle with remaining teaspoon sugar and almonds. Bake at 375° for 30 minutes or until berry mixture is bubbly and crust is golden. Serve warm or at room temperature.
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