Lower-Cal Blackberry Cobbler

READY IN: 1hr 45mins
Recipe by AMDmtmom

I modified this recipe and cut it in half so that my small family could enjoy a healthier dessert without too much left over to snack on in the middle of the night.

Top Review by Pomtini

Quick, easy, and delicious. The topping seemed a little too salty, I will probably reduce the salt to 1/4 tsp next time. I may also reduce the splenda in the filling. I thought it was too sweet but DH and the kids liked it as is. 5/8 cup = 1/2 cup + 2 tablespoons 1/8 cup = 2 tablespoons

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix first three ingredients (blackberries, 5/8 cup Splenda and 1/8 cup flour) and add to an 8x8 glass baking dish.
  3. For the batter, combine the remaining 1 cup flour, 1/2 cup Splenda, baking powder and salt. Mix well with a fork and add milk and melted butter.
  4. Cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan.
  5. Sprinkle with remaining brown sugar Splenda, cinnamon and nutmeg.
  6. Bake for 1 to 1-1/2 hours or until batter is crisp and cooked all the way through.
  7. Allow to cool.
  8. Serve warm with vanilla ice cream.

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