"Feeling nostalgic? Try this fresh blackberry cobbler, baked the traditional way in a cast iron skillet." — Inspired by Home Cooks
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1 1/2 cups
SPLENDA® No Calorie Sweetener, Granulated, divided
fresh blackberries, rinsed and drained
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.
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.
Excellent recipe but not really what I'd call a cobbler since there's dumplings on top. Still, we enjoyed it.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Rustic Blackberry Cobbler
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
Watch how to make this easy dessert.
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