Post by wilderness on Sept 28, 2018 13:13:29 GMT -5
Cup o’ Cobbler for One-birdy
This is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries.
Number of Servings: 1
1/2 cup fresh or frozen blackberries (or other fruit)
1 to 1 1/2 tsp sugar
Butter-flavored cooking spray
1/2 T light butter, such as Land-o-Lakes butter w/Canola oil
2 T whole grain flour (I use white whole wheat)
1 1/2 T Splenda (granulated, not from packets)
1/4 tsp baking powder
2 T lowfat milk
Dash of nutmeg, cinnamon, or ginger
Directions
Mix fruit and sugar in a small bowl and set aside to let the sugar draw out the juices. (If you don't see juice in the bottom after a few minutes, mash a little bit of the fruit and mix again.)
Preheat oven or toaster oven to 350 degrees. Coat an 8-oz oven-proof baking cup with cooking spray and place the butter in the dish. Heat the dish in the oven until the butter is bubbly.
Mix flour, Splenda, baking powder, milk, and spice together in a small bowl just until blended. Spread the mixture into the HOT baking dish. Place the fruit in the center of the batter, leaving a rim of batter all around the edges.
Bake 20-40 minutes until batter is golden brown around the edges and center looks set. (Baking time will vary a LOT depending on the shape of the dish and the type of fruit you use.) Serve warm, with a drizzle of cream or a little vanilla yogurt.
NOTES:
--Heating the dish with the butter is what "makes" this recipe. It creates a crispy-chewy crust that tastes much richer than it is.
--I usually make this with buttermilk because I have it on hand. When made with buttermilk, use baking soda instead of baking powder.
-- I use white whole wheat flour, made by King Arthur or Red Mill.
-- Some good combinations of fruit and spices are:
* peaches with fresh nutmeg and/or a drop of almond extract;
* blueberries with ginger and/or lime or lemon zest;
* cherries with ginger and/or almond extract;
* rhubarb with brown sugar instead of granulated
This is a cake-type cobbler. You can use any fruit, fresh or frozen. My favorites are peaches, berries, and-- on the rare occasions when I can find them-- sour cherries.
Number of Servings: 1
1/2 cup fresh or frozen blackberries (or other fruit)
1 to 1 1/2 tsp sugar
Butter-flavored cooking spray
1/2 T light butter, such as Land-o-Lakes butter w/Canola oil
2 T whole grain flour (I use white whole wheat)
1 1/2 T Splenda (granulated, not from packets)
1/4 tsp baking powder
2 T lowfat milk
Dash of nutmeg, cinnamon, or ginger
Directions
Mix fruit and sugar in a small bowl and set aside to let the sugar draw out the juices. (If you don't see juice in the bottom after a few minutes, mash a little bit of the fruit and mix again.)
Preheat oven or toaster oven to 350 degrees. Coat an 8-oz oven-proof baking cup with cooking spray and place the butter in the dish. Heat the dish in the oven until the butter is bubbly.
Mix flour, Splenda, baking powder, milk, and spice together in a small bowl just until blended. Spread the mixture into the HOT baking dish. Place the fruit in the center of the batter, leaving a rim of batter all around the edges.
Bake 20-40 minutes until batter is golden brown around the edges and center looks set. (Baking time will vary a LOT depending on the shape of the dish and the type of fruit you use.) Serve warm, with a drizzle of cream or a little vanilla yogurt.
NOTES:
--Heating the dish with the butter is what "makes" this recipe. It creates a crispy-chewy crust that tastes much richer than it is.
--I usually make this with buttermilk because I have it on hand. When made with buttermilk, use baking soda instead of baking powder.
-- I use white whole wheat flour, made by King Arthur or Red Mill.
-- Some good combinations of fruit and spices are:
* peaches with fresh nutmeg and/or a drop of almond extract;
* blueberries with ginger and/or lime or lemon zest;
* cherries with ginger and/or almond extract;
* rhubarb with brown sugar instead of granulated
