Easy Splenda Blueberry Cobbler Food

SPLENDA MIXED BERRY COBBLER

Steps:

• Combine all crust ingredients except shortening in a bowl; cut in shortening until mixture resembles coarse cornmeal.
• Place in an airtight container, store in a cool dry place while preparing other fruit mixture.
• In a bowl, toss the fruit with Splenda, cornstarch, lemon juice and zest; let sit for 20 to 30 minutes.
• Preheat oven to 375 degrees.
• Place butter in a cast iron Dutch oven (5 to 6 quarts), or a large cast iron skillet (what I use); place on stove to melt butter; remove from heat.
• In a bowl, combine the Crust mixture with the water and mix until just combined; pat out dough until formed into a large round patty big enough to fit into bottom of skillet with a small amount up the sides.
• Spoon the fruit mixture over the dough.
• Place in oven and bake 30 to 40 minutes until dough is golden brown and risen, and the fruit is bubbly.
• Remove from oven and let cool for 15 minutes.

VERY BEST BLUEBERRY COBBLER!

Steps:

• Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
• In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
• Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

EASY BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place butter in an 8-inch square baking dish.
• Melt butter in the preheating oven, about 5 minutes. Remove from oven.
• Mix flour, sugar, and milk in a bowl until combined; pour batter over melted butter. Scatter blueberries over batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

EASY BLUEBERRY COBBLER FOR 2

Steps:

• Heat oven to 400 degrees.
• Mix pie filling and orange peel in ungreased 2-1/2 cup casserole.
• Heat in oven 15 minutes.
• Stir baking mix, sugar, orange juice and butter with fork to soft dough.
• Drop dough by spoonfuls (2 or 3) onto hot blueberry mixture.
• Bake until topping is light brown, 15-20 minutes.
• Serve warm, with light cream or ice cream if you like.

EASY FRUIT COBBLER WITH SPLENDA

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.