Sweet, No Sugar Mulberry Cobbler

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.


★★★★★ 1 vote

4-8ish. I like big helpings :-)
15 Min
20 Min


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


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

How to Make Sweet, No Sugar Mulberry Cobbler


  • 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.

Printable Recipe Card

About Sweet, No Sugar Mulberry Cobbler

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

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