Cup o' Cobbler for One
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup fresh or frozen blackberries (or other fruit)1 to 1 1/2 tsp sugarButter-flavored cooking spray1/2 T light butter, such as Land-o-Lakes butter w/Canola oil2 T whole grain flour (I use white whole wheat)1 1/2 T Splenda (granulated, not from packets)1/4 tsp baking powder2 T lowfat milkDash of nutmeg, cinnamon, or ginger
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
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
Nutritional Info Amount Per Serving
- Calories: 162.7
- Total Fat: 4.8 g
- Cholesterol: 8.6 mg
- Sodium: 157.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 5.7 g
- Protein: 3.9 g
Member Reviews
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CD3173861
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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LORIMARC
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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GOLDENRODFARM
This was great, I used raspberries frozen from my summers pick, about a cup frozen, that ended up about 1/2 cup defrosted. I don't use artificial sweeteners so I put brown sugar in the batter. Would defiantly make again, there are all kinds of berries in the freezer this year! - 10/8/14
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KTDID_310
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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LOFSTI
Sugar replacement Swerve used, almond milk & 1/2 amt. butter. Usually double recipe or more. Tends to need to cook longer depending on fruit used, 1hr. to have one with juicy peaches set up.Similar to a recipe I found for old fashioned cobbler, batter first then fruit. A favorite, adaptable recipe - 7/17/16