Splenda Mixed Berry Cobbler Recipes

EASY SPLENDA BLUEBERRY COBBLER

Steps:

• Mix dry ingredients add milk
• Place in sprayed 8x8 pan.
• Add fruit right on top
• Bake 350 for 40 mins.

EASY FRUIT COBBLER WITH SPLENDA

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

MIXED BERRY COBBLER

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Butter a 9-by-13-inch baking dish, preferably one attractive enough for serving.
• Place the flour, baking powder and salt in a food processor, and whirl briefly to combine. Dice the butter, add it and pulse until the mixture is uniformly crumbly. Mix the quarter of a cup sugar and half-and-half together, and pour into the food processor. Pulse just until the ingredients are combined to form a soft dough. Do not overmix.
• Scoop the dough into eight mounds on the baking sheet, spacing to allow two inches between them. Sprinkle with the tablespoon of sugar, and bake 20 to 25 minutes, until lightly browned.
• While the pastry is baking, combine the berries in a mixing bowl, add the brown sugar, mix gently, then spread in the buttered baking dish.
• When the pastry is done, slide each piece off the parchment, and place on the berries, spacing them evenly. Place the baking dish in the oven to continue baking, until the topping is browned and the berries are bubbling, about 30 minutes.
• Allow to cool for about 30 minutes, then serve, with pastry topping on each portion. Garnish with mint sprigs, and spoon vanilla ice cream on the side.

SPLENDA MIXED BERRY COBBLER

Steps:

• Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
• Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
• In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
• Preheat oven to 375 degrees.
• Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
• In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
• Spoon the fruit mixture over the dough.
• Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
• Remove from oven and let cool for 15 minutes.