SWEET, NO SUGAR MULBERRY COBBLER
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.
Provided by Carmen Pearlswig @Carmen_Pearlswig
Categories Fruit Breakfast
Number Of Ingredients 15
Steps:
- 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.
- 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.
- Now, cut butter into small pieces and distribute over top of berries and set aside.
- For the crust- In a medium mixing bowl combine flour, baking powder, salt and Truvia. Cut in shortening with a knife until crumbly.
- 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.
- 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.
- Bake at 350˚ F for 20 minutes, then cool for 30 minutes prior to serving.
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