Sugar-Free Old Fashioned Blackberry Cobbler


  • Sugar-Free Old Fashioned Blackberry Cobbler

    cobbler filling:

    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.

    Source: MommasPlace Digest # 1123
  • Printing this out to make as son as my blackberries are ready!