Rustic Blackberry Cobbler Recipe

Directions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

In a large bowl, mix the flour, 1/2 cup SPLENDA® Granulated Sweetener, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.

In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup SPLENDA® Granulated Sweetener, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.

Bake 25 minutes in the preheated oven, until dough is golden brown.

Nutrition

Amount Per Serving (8 total)

Calories

187 cal

Fat

9.1 g

14%

Carbs

25 g

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

gwolnik

Jul. 22, 2009

"I planted thornless blackberries a couple of years ago and now have a bumper crop. I tried this recipe and it was good, but way too sweet. I think the problem was that my fresh-picked berries were s..." See moreweeter than fresh berries that can be purchased. I picked the ripest berries and they were so soft that they turned to mush as I picked them, which could not hold up to shipping or even sales at a farmer's market. Anyway, I should have reduced the amount of Splenda but made this cobbler as specified. Since my berries were already very sweet, they probably didn't need very much Splenda. I'll make it again soon and try it with much less Splenda. Since few people would have access to such ripe blackberries, this is probably not a problem for most. The dough part came out perfect. I used the stick version of "I Can't Believe It's Not Butter" which is recommended for baking and it worked fine."