Cherry Cobbler With Cornbread Biscuits

Total Time
Prep 30 mins
Cook 25 mins

Adapted from BH&G Diabetic recipes. Serve with low-fat ice cream, if desired.

Ingredients Nutrition


  1. Coat 4 10-oz custard cups or individual baking dishes with nonstick cooking spray.
  2. For the filling, in a medium saucepan, combine cherries, orange juice and cornstarch. Let stand 20 minutes.
  3. For topping, in a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, nutmeg and allspice. Using a pastry blender (or fingers), cut in butter until mixture resembles coarse crumbs. Make a well in middle of cornmeal mixture; set aside.
  4. Cook and stir the filling mixture over medium heat until thickened and bubbly.
  5. Preheat oven to 400°F.
  6. Divide filling mixture evenly among the 4 prepared cups or dishes.
  7. In a small bowl beat egg white and milk with a fork until well mixed. Pour into the well in the cornmeal mixture, all at once. Using a fork, stir until just moistened. Spoon a mound of this mixture onto each cup or dish of hot filling mixture.
  8. Bake for 15 minutes, or until toothpick inserted in topping comes out clean.
  9. Serve warm.