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Nutritional Info
  • 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

View full nutritional breakdown of Cup o' Cobbler (single serving) calories by ingredient
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Cup o' Cobbler (single serving)

Submitted by: ANARIE
Cup o' Cobbler (single serving)

Introduction

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. 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.
Number of Servings: 1

Ingredients

    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

Directions

Makes one serving

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.

Notes:

--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.





TAGS:  Desserts |

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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    We discovered, for ourselves, that Splenda does not make the fruit sweat so you don't get the juice you do from sugar. Splenda is also reported to block weight loss, and it happened to me so I switched to Truvia, a better choice. - 2/6/13

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  • Incredible!
    2 of 2 people found this review helpful
    This is delish!! I made it in a 2 cup pyrex dish with frozen blueberries and a dash of cream. Great!!! :) - 4/22/09

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  • 1 of 1 people found this review helpful
    I tried this using blackberries and was a bit disappointed. I'll say it tasted good, but wouldn't make again. Since you're suppose to place the cobbler mixture into the hot butter, the butter doesn't really get mixed in resulting in a 'buttery' taste in the end. - 9/3/12

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  • 1 of 1 people found this review helpful
    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

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  • Incredible!
    1 of 1 people found this review helpful
    Wow! At first I was a little skeptical because I"ve never found a single serving recipe like this I really liked, but my blackberries were starting to mold and I really didn't want to waste them. All I have to say is.. yum!! Thank you! - 1/16/10

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  • 1 of 1 people found this review helpful
    This sounds yummy! I will have to try it. I'm popping blueberries as a snack right now, and was afraid to use a lot of spreads/butter. Not too bad on the cals either. Thank you! - 2/9/09

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  • Incredible!
    1 of 1 people found this review helpful
    MMMM this was delish! I used fresh blackberries and used half whole wheat flour and half white flour. I topped it with some fat free cool whip - I will DEFINITELY make it again!! - 2/9/09

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  • making this for second time tonight, reminded me to post review from before. Wow! just wow! single serving size is great and a nice portion size of hot yummy goodness. This time I'm making 2 for a quick treat tomorrow before work. Fresh black raspberries are on here so next time think I'll try those - 6/30/13

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  • This is delicious! I like that it uses whole wheat flour--and you can't even tell! Will make again! - 2/21/13

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  • 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

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  • I made this with fresh blueberrys & peach. MMMMM. Thank you!! - 2/5/13

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  • Delicious and so easy! Thank you! - 2/21/12

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  • this was wonderful- just what my sweet tooth needed. I used some frozen mixed berries and it was delcious! - 2/11/09

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