Blackberry Cobbler


Last week I gave you an old favorite – split pea soup. When a friend came to visit from Maui this week, I made the soup to eat with homemade cornbread. For dessert, I made this blackberry cobbler from the fresh berries I’d found at Costco. You can use whatever kind of berries you have available.

Like the pea soup, this is rather a “make up as you go” kind of recipe, but I think most cooks will be able to follow what I did. My friend and I both like to avoid sugar, so this was made with Splenda. I also used the “heart healthy” Bisquick for topping.

I don’t think I need to tell you how good it was!! A little ice cream or non-dairy creamer over the top makes a special treat.



Blackberry Cobbler


Approximately 2 pounds of fresh blackberries
¾ cup Splenda
2 tablespoons cornstarch, stirred into ¼ cup water
Plus 1 cup water

Mix all this together in a saucepan and bring to a boil. Let it boil for about 1 minute.

Pour berries and juice into 10” X 6” X 2” (mine was a little wider, but whatever you have that comes close to that size will do.

Mix 2 cups Bisquick mixed with enough water or skim milk to make a soft dough. I used unsweetened Almond Breeze Vanilla “milk.”

Drop by spoonfuls on top of HOT fruit. This is the trick – the fruit must be HOT.

Bake at 400 degrees for about 30 minutes, or until biscuit topping is brown.

I took one of these photos when I was about half-way through putting on the topping so you could see the beautiful berries. The other photo is fresh from the oven, too hot to eat.

A hui hou!

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