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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1For 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.
2In 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.
3Now, cut butter into small pieces and distribute over top of berries and set aside.
4For the crust-
In a medium mixing bowl combine flour, baking powder, salt and Truvia. Cut in shortening with a knife until crumbly.
5Slowly 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.
6Roll 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.
7Bake 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