Recipe: Blackberry cornmeal cobbler
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Use fresh or frozen berries to make it any time.
Blackberry and cornmeal may not be a combination you’ve thought of, but you’ll soon be happy that you stumbled upon this recipe. Perhaps the best part is that you can use fresh or frozen berries so it’s perfect year-round.
Serves 8
Ingredients
Filling Ingredients
- 3 cups blackberries or more as desired
- 2 teaspoons vanilla extract
- ¼ cup blackberry all-fruit spread/preserve
Topping Ingredients
- 2/3 cup cornmeal
- 1/3 cup whole wheat pastry flour
- ¼ cup granulated sugar or 2-3 tablespoons monk fruit
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup unsweetened applesauce (find a homemade recipe here)
- ½ to ¾ cup milk of your choice
- 2 teaspoons vanilla extract
Directions
Preheat oven to 350 degrees.
Lightly coat an 8x8 baking dish with non-stick cooking spray.
In a microwaveable bowl or measuring cup warm the all-fruit spread/preserve and vanilla extract until melted (10 to 15 seconds), whisk together to combine. Pour over blackberries and gently fold until combined. Transfer mixture to 8x8 dish.
In a medium bowl whisk the cornmeal, flour, baking powder, sugar (monk fruit) and salt. Add applesauce, milk and vanilla, whisk until smooth. Pour the batter over the fruit mixture, spread to evenly distribute.
Bake for 35-45 minutes until top is springy to the touch and golden brown. Let cool, then serve.
Can be topped with ice cream or whipped cream.
Nutrition Facts (per serving):
With sugar:
120 calories, 1g fat, 85mg sodium, 26g carbohydrates, 2g protein, 9g sugar (includes 5g added sugar), 4g fiber
With monk fruit:
100 calories, 1g fat, 85mg sodium, 21g carbohydrates, 2g protein, 4g sugar (includes 0g added sugar), 4g fiber
Recipe from Cecelia Jacobson, Registered Dietitian at PeaceHealth Sacred Heart Medical Center at RiverBend.
