1/2 cup fruit-sweet boysenberry or blueberry syrup
3 Tablespoons cornstarch
3 Tablespoons water
3/4 teaspoon cinnamon
4 cups blackberries (or marionberries, boysenberries, blueberries)
cobbler dough:
1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons melted margarine
2 Tablespoons apple juice concentrate
1/4 cup low fat fruit-sweet berry or cherry yogurt
1-2 packets Equal® ( NutraSweet® as sweet as 2 teaspoons sugar each) optional
Preheat oven to 400 degrees. Spray deep
dish pie pan with nonstick spray.
Stir cornstarch into water until dissolved.
Mix in syrup and cinnamon, and let sit
while you make the dough.
Sift together flour, baking powder, and salt.
In a separate bowl, combine margarine,
juice concentrate, and yogurt. Pour this
mixture over the sifted flour, and blend
gently with a fork for 20 to 30 seconds.
Then knead dough 20 to 30 more seconds.
On floured surface, press dough into
approximately 1/4 to 1/2 inch thickness, yet
wide enough to cover blackberries in pan.
Fold rinsed, drained berries into syrup and
cornstarch mixture. Pour berry filling into
greased pan, and set cobbler dough into
place over the top, making the dough
surface as even as possible. Press dough
against sides of pan, and cut a design in
the dough for air vents.
Turn oven down to 375 degrees, and bake
for 20 to 25 minutes. The cobbler is done
when the dough is light brown.
Since blackberries vary in sweetness,
be prepared, after baking, to sprinkle
up to 2 packets Equal® over the top.
