sweet, no sugar mulberry cobbler

★★★★★ 1 Review
Carmen_Pearlswig avatar
By Carmen Pearlswig
from Sandston, VA

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.

serves 4-8ish. I like big helpings :-)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For sweet, no sugar mulberry cobbler

  • 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
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How To Make sweet, no sugar mulberry cobbler

  • 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.
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