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



  • 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


  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.

Printable Recipe Card

About Sweet, No Sugar Mulberry Cobbler

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

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