If you say, “Cobbler!” – then I’ll come running. If you tell me you’re serving a berry cobbler, I’m truly in heaven.
I can’t resist a cobbler of any kind, especially the type that has a crumbly topping made with brown sugar, oats, butter and nuts. Today’s cobbler has a sweet cake, with gooey berries and a sauce the originator of this recipe called a “custard.”
I’ve modified the original recipe with whole wheat pastry flour, almond milk and frozen mixed berries, instead of blueberries. Just a bit healthier alternatives, in my opinion. I have no idea where this recipe originated from as I’ve had it for awhile, but I give thanks to the originator.
I could have eaten it without the ice cream, but my husband insisted his was to have a scoop. I have to admit it makes a prettier picture.
Enjoy your treat of the week! It’s worth every calorie!
- 1/4 cup butter
- 1/2 cup sugar
- 1 cup whole wheat pastry flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup almond milk
- 1 1/2 cup frozen blackberries
- 1/2 cup sugar
- 1 cup almond milk
- Preheat your oven to 375°F.
- Spray a 10 x 5 x 3 or 2 quart casserole dish with cooking spray.
- Cream butter and 1/2 cup sugar until light and fluffy. Sift together flour, salt and baking powder.
- Add the flour mixture to creamed butter and sugar mixture alternately with 1/2 cup almond milk. Beat until smooth.
- Pour into prepared pan. Spoon the berries over batter. Sprinkle 1/2 cup sugar over berries. Pour 1 cup almond milk over the top, and bake 45 to 50 minutes. The batter will rise to top and create a custard within.
Per Serving: 184 Calories
2g Dietary Fiber
Old Weight Watchers Points 4
Nutrition details obtained from whfoods.org, nutritiondata.com, about.com, and abouthomecooking.com. This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content.