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.
—gwolnik
