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    You are in: Home / Recipes / Bumbleberry Cobbler Recipe
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    Bumbleberry Cobbler

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Derf's Note:

    Wonderful winter stuff from the freezer, like summer all over again, and made with sugar sub.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Fruit: Combine all ingredients.
    2. 2
      Mix well, spread in greased 9 inch square cake pan or baking dish.
    3. 3
      Topping: combine flour splenda, baking powder and salt in mixing bowl.
    4. 4
      Cut in butter with pastry blender until mixture is crumbly.
    5. 5
      Add milk, stirring until moistened.
    6. 6
      Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
    7. 7
      Place pan on piece of foil to catch any drips that boil over.
    8. 8
      Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
    9. 9
      Serve warm.
    10. 10
      (Vary the berries to suit your own personal taste and what's in season).

    Browse Our Top Cobblers and Crisps Recipes

    Ratings & Reviews:

    • on March 31, 2003

      45

      This was really tasty!! I had to up the splenda amount as my berries were frozen and not all that sweet, but it turned out great. I'll be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 22, 2007

      55

      I really love this recipe, I couldn't stop eating it. I used orange juice as the liquid and I'm glad I did because it added flavour to the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bumbleberry Cobbler

    Serving Size: 1 (205 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 296.4
     
    Calories from Fat 119
    40%
    Total Fat 13.2 g
    20%
    Saturated Fat 8.0 g
    40%
    Cholesterol 34.7 mg
    11%
    Sodium 425.3 mg
    17%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 4.1 g
    16%
    Sugars 10.5 g
    42%
    Protein 5.0 g
    10%

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