Sweet, No Sugar Mulberry Cobbler

Carmen Pearlswig

By
@Carmen_Pearlswig

Grew up eating mulberries on the farm and don't recall them ever being used in a recipe. We have a small tree in our yard here in the burbs and I love to cook & bake, so it only made since to use them in something. There are too many words to describe how amazingly wonderful this turned out. I was shocked that it came from my kitchen it was so good.


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Comments:

Serves:

4-8ish. I like big helpings :-)

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

FRUIT FILLING

1 qt
mulberries
2 Tbsp
lemon juice
2 Tbsp
truvia baking blend (sugar substitute)
1 Tbsp
cornstarch
1/4 tsp
salt
1/4 c
water
1 Tbsp
stick butter (not softened)

CRUST

1 1/3 c
all purpose flour
2 tsp
baking powder
1/2 tsp
salt
2 Tbsp
truvia baking blend (sugar substitute)
1/2 c
shortning
1/2 c
milk

Directions Step-By-Step

1
For the filling-
Clean mulberries, avoid washing in water if possible, and place in a 2 to 2 1/2 quart baking dish. Steams will not be removed, they are edible.
2
In a small mixing bowl, combine lemon juice, water, cornstarch, salt and Truvia, whisking until cornstarch is dissolved. Microwave for 30 seconds, then poor over mulberries.
3
Now, cut butter into small pieces and distribute over top of berries and set aside.
4
For the crust-
In a medium mixing bowl combine flour, baking powder, salt and Truvia. Cut in shortening with a knife until crumbly.
5
Slowly add milk and mix until soft dough forms. Knead on a floured surface for 20 to 30 seconds, until dough is not too sticky to handle.
6
Roll out dough 1/2 to 3/4 inch thick. Place atop berries and cut to fit baking dish if needed. Make 2 or 3 cuts into the dough, to release steam, then sprinkle Truvia over top.
7
Bake at 350˚ F for 20 minutes, then cool for 30 minutes prior to serving.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy