Rustic Blackberry Cobbler Recipe -
Rustic Blackberry Cobbler Recipe
  • READY IN 45 mins

Rustic Blackberry Cobbler

Recipe by  

"Feeling nostalgic? Try this fresh blackberry cobbler, baked the traditional way in a cast iron skillet."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. In a large bowl, mix the flour, 1/2 cup SPLENDA® Granulated Sweetener, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.
  3. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup SPLENDA® Granulated Sweetener, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet.
  4. Bake 25 minutes in the preheated oven, until dough is golden brown.
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  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 scoop (1/8 of cobbler)

Reviews More Reviews

Jul 22, 2009

I planted thornless blackberries a couple of years ago and now have a bumper crop. I tried this recipe and it was good, but way too sweet. I think the problem was that my fresh-picked berries were sweeter than fresh berries that can be purchased. I picked the ripest berries and they were so soft that they turned to mush as I picked them, which could not hold up to shipping or even sales at a farmer's market. Anyway, I should have reduced the amount of Splenda but made this cobbler as specified. Since my berries were already very sweet, they probably didn't need very much Splenda. I'll make it again soon and try it with much less Splenda. Since few people would have access to such ripe blackberries, this is probably not a problem for most. The dough part came out perfect. I used the stick version of "I Can't Believe It's Not Butter" which is recommended for baking and it worked fine.

Sep 09, 2013

Just went berry picking at our favorite local or hard the other day and picked blackberries especially for my Dad. Usually I would make a fruit crisp for dessert, but Dad had his stomach set on cobbler. My folks are on Diabetic low sodium/ low potassium diets and I Eat Right 4 My Blood Type, also due to multiple health issues. This recipe was day to adapt to our dietary requirements since it already called for Splenda and didn't require much flour. I only substituted white rice and spelt flours for the all-purpose in this recipe, and omitted the salt! Next time I will use a tsp for dropping the dough and our smaller skillet, As I erred on the side of caution with a tbslp and deep skillet. My folks were very pleased when I made this dessert for them on Grandparents Day, as it reminded us all of our own!


7 Ratings

Feb 25, 2013

I did cut down the Splenda by about 1/3 and it came out great. My diabetic husband was thrilled with this. Thanks for sharing.

Jun 23, 2011

I've made this cobbler twice with rave reviews and never any leftovers! Definitely one of my favorites...I love the way it cooks in the cast iron skillet and the doughy-crust is delicious!

Jun 11, 2014

Excellent result - I hadn't used Splenda for cooking before and was hesitant to use the full amount with the fruit - so cut it to a half cup (personal preference for tart berries) - otherwise followed the recipe ingredients exactly. I used the food processor rather than cutting in the butter and the batter topping turned out perfectly. Served warm without any adornments of ice cream etc. and we were practically licking the bowls. I would serve this to company - with vanilla ice cream to make it an over-the-top taste treat.

Jun 03, 2012

Excellent recipe but not really what I'd call a cobbler since there's dumplings on top. Still, we enjoyed it.


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  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 253 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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