Recipe: No Sugar Added Blackberry Cobbler

July 10, 2012

Friday, I accompanied several members of my husbands family on a fruit-picking mission. It was 102 degrees Fahrenheit, but we set out into the Kentucky country on the hunt for fresh fruit.

We ended up at a farm in Casey County where they grow blackberries, blueberries, and strawberries. The heat and drought-like conditions plus being late in fruit season didn’t really help our cause, but I ended up getting about 2.5 pounds of blackberries, and only screaming twice at the june bugs that were swarming. Success.

I ate about half a pound of them within a day, effectively turning my tongue purple and necessetating the dental floss more than once to remove the seeds between my teeth. For the rest of the berries, I wanted to make cobbler. I typically don’t bake because 1) sugar is a trigger for me; 2) I don’t genrally do well on white flour/gluten. I went ahead and decided on a no-sugar added cobbler and decided to just use moderation when it came to consuming it.

Recipe: No Sugar Added Cobbler
Recipe Type: Dessert
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6-8
Ingredients
  • 2-4 cups fresh blackberries (or peaches) depending on how fruity you want it
  • 2 cups Bisquick baking mix
  • 1 cup milk
  • 1 cup Splenda granular
  • 4 tablespoons butter
  • Sugar-free whipped topping (optional, but delicious)
Instructions
  1. Preheat oven to 375 degrees.
  2. While oven is heating, put the butter in a 9×13 baking dish and let it melt in the oven.
  3. Mix Bisquick, milk, and Splenda.
  4. Pour mix on top of melted butter in the warm baking dish.
  5. Spoon fruit on top of the mixture.
  6. Bake for 30-40 minutes until top is toasty brown.
  7. Serve warm with sugar free whipped topping.

 

Verdict? Not as great as my grandmother’s deep South peach cobbler filled with tons of sugary syrup and pounds of fresh Georgia peaches, but it was light and my non-observant hubs didn’t realize it was no-sugar-added. I realized after the fact that I had used light butter, but I don’t think it really made a big taste difference. I wish I had about 4 cups of berries to make it much more fruity than bread-like, but it was still a tasty treat that I didn’t feel guilty about eating.

 

  • Pingback: Inhabit the Beauty » Wednesday Worldwide Roundup

  • Trainer Taylor

    Hello,
    just curious about how much protein, carbs, fat, etc. this recipe contained. It looks like it MIGHT be a candidate as apart of a nutritional plan that helps and doesn’t hurt. I can’t say I have ever seen a recipe like this so of course I am a tad bit curious as to HOW it measured on the glycemic index as well as in general.

    • http://www.skinnyemmie.com/ Emily Sandford

      Assuming 6 servings per batch, 3 cups of blueberries, and 4 tbs of regular salted butter, without whipped cream, it figures to 299 calories, 39g carbs (5g fiber/5g sugar), 14g fat, 5g protein per serving. Not something to add to your regular diet, but if you want a sweet treat, it’s not the worst thing you could have.

  • http://www.facebook.com/poppy.marquez Poppy Marquez

    u can also try baking with Agave (cactus syrup! doesn’t spike your blood sugar) or maybe stevia. Also plain old maple syrup. Although, since I love cobblers, just about any cobbler would make me want to over do it. FYI Silver diner has a cobbler made with Agave that was awesome!

    • http://www.skinnyemmie.com/ Emily Sandford

      I actually have some agave, but have never cracked it open because I didn’t know what to do with it! I may try it in my next batch

  • Rcc4pr

    I would also try fat free milk & low fat bisquick….. But either way, I could never trust that I wouldn’t eat the whole thing:)

  • Jacquet philippe

    This blog is awesome full of
    useful information about weight loss, that i was in dire need of.

Previous post:

Next post:

Copyright Skinny Emmie © 2013

Disclaimer