- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 163.1
- Total Fat: 4.7 g
- Cholesterol: 8.6 mg
- Sodium: 157.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 5.7 g
- Protein: 3.9 g
Cup o' Cobbler (single serving)Submitted by: ANARIE
IntroductionThis is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries. This is adapted from a Martha Stewart recipe, but I've made so many changes, about all that's left is part of the technique. This is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries. This is adapted from a Martha Stewart recipe, but I've made so many changes, about all that's left is part of the technique.
1/2 cup fresh or frozen blackberries (or other fruit)
1 to 1 1/2 tsp sugar
Butter-flavored cooking spray
1/2 T light butter, such as Land-o-Lakes butter w/Canola oil
2 T whole grain flour (I use white whole wheat)
1 1/2 T Splenda (granulated, not from packets)
1/4 tsp baking powder
2 T lowfat milk
Dash of nutmeg, cinnamon, or ginger
Mix fruit and sugar in a small bowl and set aside to let the sugar draw out the juices. (If you don't see juice in the bottom after a few minutes, mash a little bit of the fruit and mix again.)
Preheat oven or toaster oven to 350 degrees. Coat an 8-oz oven-proof baking cup with cooking spray and place the butter in the dish. Heat the dish in the oven until the butter is bubbly.
Mix flour, Splenda, baking powder, milk, and spice together in a small bowl just until blended. Spread the mixture into the HOT baking dish. Place the fruit in the center of the batter, leaving a rim of batter all around the edges.
Bake 20-40 minutes until batter is golden brown around the edges and center looks set. (Baking time will vary a LOT depending on the shape of the dish and the type of fruit you use.) Serve warm, with a drizzle of cream or a little vanilla yogurt.
--Heating the dish with the butter is what "makes" this recipe. It creates a crispy-chewy crust that tastes much richer than it is.
--I usually make this with buttermilk because I have it on hand. When made with buttermilk, use baking soda instead of baking powder.
-- I use white whole wheat flour, made by King Arthur or Red Mill.
-- Some good combinations of fruit and spices are:
peaches with fresh nutmeg and/or a drop of almond extract; blueberries with ginger and/or lime or lemon zest; cherries with ginger and/or almond extract; rhubarb with brown sugar instead of granulated
Number of Servings: 1
Recipe submitted by SparkPeople user ANARIE.
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Member Ratings For This Recipe
I can't really rate this because I made too many changes. Let's just say that the idea of preheating the cup is brillant and bisquick (lite of course) works fine as the base, adjust the liquid until you get a pourable-spreadable mixture. I will save this recipe and try it as written another day - 7/8/10
I had an apple that was staring to get too old to be appetizing. So, I diced it, mixed in the sugar and some cinnamon and microwaved it for one and a half minutes before adding it to the cobblers. I made two individual cobblers. This was delicious! Thanks for refining and sharing this recipe! - 2/7/13