Oregon Blackberry Cobbler Lowered Fat & Sugar |
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Prep Time: 12 Minutes Cook Time: 60 Minutes |
Ready In: 72 Minutes Servings: 6 |
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Altered recipe to fit a more healthy diet. It comes from my backyard - we have 20 acres of wild blackberries that grow like wildfire with no water or fertilizer. Only hazards are the thorns! I'm going to try whole wheat flour for my next batch. I found a great cast iron pot to take this from the stove top to the oven and it's great. I found it in an Asian grocery store and it has 2 handles somewhat like a water bucket. It also has an enamel coating. The cobbler, once cut, slipped right out for me in this container. Ingredients:
1 cup white flour |
3/4 cup granulated sugar |
1 g artificial sweetener (splenda packet) |
1 teaspoon pure vanilla extract |
1/2 cup reduced-fat butter |
1 cup skim milk |
2 teaspoons baking powder |
whipped cream or vanilla ice cream |
4 cups fresh blackberries |
Directions:
1. 1. pre-heat oven to 350 degrees.
2. 2. melt butter in cast iron pot.
3. 3. mix all ingredients except blackberries in a bowl, set aside.
4. 4. crush berries in a bowl with a potato masher to release juices.
5. 5. put melted butter into ingredients in step 3 and mix well.
6. 6. pour step 5 ingredients back into cast iron pot.
7. 7. pour crushed berries into the middle of the batter - it will sink in until it
8. disappears.
9. 8. cook in oven at 350 for 60 minutes. if you use convection bake, then 55 minutes.
10. 9. can eat cool or hot. after cooling, refrigerate with a top on the pot.
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