Lower-Cal Blackberry Cobbler

Submitted 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."

 

• Ready In: 1hr 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 3 cups frozen blackberries (or peaches)
• 5⁄8 cup Splenda sugar substitute
• 1⁄8 cup flour
• 1 cup flour
• 1⁄2 cup Splenda sugar substitute
• 1⁄2 tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup skim milk
• 6 tablespoons unsalted butter
• 1 tablespoon Splenda brown sugar blend
• 1 teaspoon cinnamon (optional)
• 1 teaspoon nutmeg (optional)

directions

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.

Reviews

[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

 

[Sydney Mike]

Since I couldn't decide which fruit to use, I used a generous 1 1/2 cups each of fozen blackberries & frozen peaches! A great combination, I thought, & great tasting when I included both cinnamon & nutmeb, & served it up with some frozen peach yogurt! Just my kind of great recipe! [Made & reviewed for one of my adopted orphan chefs at the end of this Spring's Pick-A-Chef]

 

[Shirl J 831]

This was one of my choices for PAC 07. Easy to prepare and loaded with taste. The tang of the blackberries and the sweetness of the sugar made for a good combo. If I make this again I may try the peaches. Thanks for the recipe.