ingredients:

cobbler filling:

3 Tablespoons cornstarch

3 Tablespoons water

3/4 teaspoon cinnamon

4 cups blackberries (or marionberries, boysenberries, blueberries)

cobbler dough:

1 cup unbleached flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 Tablespoons melted margarine

2 Tablespoons apple juice concentrate

1/4 cup low fat fruit-sweet berry or cherry yogurt

optional 1-2 packets Splenda® or other low-caloric sweetener as sweet as 2 teaspoons sugar

instructions:

Preheat oven to 400 degrees. Spray deep dish pie pan with nonstick spray.

Stir cornstarch into water until dissolved. Mix in syrup and cinnamon, and let sit while you make the dough.

Sift together flour, baking powder, and salt. In a separate bowl, combine margarine, juice concentrate, and yogurt. Pour this mixture over the sifted flour, and blend gently with a fork for 20 to 30 seconds. Then knead dough 20 to 30 more seconds. On floured surface, press dough into approximately 1/4 to 1/2 inch thickness, yet wide enough to cover blackberries in pan.

Fold rinsed, drained berries into syrup and cornstarch mixture. Pour berry filling into greased pan, and set cobbler dough into place over the top, making the dough surface as even as possible. Press dough against sides of pan, and cut a design in the dough for air vents.

Turn oven down to 375 degrees, and bake for 20 to 25 minutes. The cobbler is done when the dough is light brown.

Since blackberries vary in sweetness, be prepared, after baking, to sprinkle up to 2 packets Splenda® over the top.

© 1995 by Jeanine DuBois

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