Easy Fruit Cobbler

Easy Fruit Cobbler
MAKES 8 SERVINGS
    My granddaughter, Anysa, is an apprentice pastry chef, or as we like to call her, a Diva-in-training. She learned to make a fresh peach and blueberry version of this fabulous cobbler on her first day at work. I’ve made the recipe lighter, with more choices of fruit. The trick to my cobbler is to bake the fruit filling without the topping first. This makes it the perfect recipe for a spur-of-the-moment dessert using frozen fruits. The hot filling cooks the biscuit topping from the bottom as the hot oven browns it on the top. Best of all, this recipe uses ingredients you should already have on hand.

3   cups fresh blueberries, blackberries, or strawberries, or 2 cups individually quick-frozen (IQF) berries

3   cups sliced fresh peaches, or 2 cups individually quick-frozen (IQF) peaches

⅓cup stevia granulated sweetener

2   tablespoons fresh lemon juice

1   tablespoon cornstarch

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

¼   teaspoon ground nutmeg

BISCUIT TOPPING
½ cup all-purpose flour

½ cup whole-wheat pastry flour

3   tablespoons cornmeal

¼   cup plus 2 tablespoons stevia granulated sweetener

1   teaspoon baking powder

¼   teaspoon baking soda

¼   teaspoon salt

⅓cup low-fat buttermilk

3   tablespoons whipped butter

½ teaspoon vanilla extract

⅛ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Put an oven rack in the center of the oven. Preheat the oven to 400°F. Spray a 9-inch deep-dish pie pan with butter-flavored cooking oil spray.
    In a large bowl, mix together the fruit, stevia, lemon juice, cornstarch, vanilla, cinnamon, and nutmeg until well combined. Place the fruit filling in the prepared pie pan. Place the pie pan on a rimmed baking sheet to catch any liquid. Bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes for fresh fruit, 50 to 60 minutes for frozen.
    Meanwhile, make the topping: In a large bowl, whisk together the all-purpose flour, pastry flour, cornmeal, the ¼ cup of stevia, the baking powder, baking soda, and salt. Set aside. In a small bowl, mix together the buttermilk, butter, and vanilla. Set aside.
    Remove the hot filling from the oven. Stir the buttermilk mixture into the flour mixture until just combined. Scoop one-quarter portions of dough ½ inch apart on the hot filling.
    In a small bowl, stir together the remaining 2 tablespoons of stevia, the cinnamon, and nutmeg. Sprinkle the spice mixture over the dough. Place the cobbler in the oven and bake until the biscuits are brown and the filling is hot and bubbling, 15 to 20 minutes. Remove from the oven and let cool for 15 minutes before serving.

SERVING SIZE:   ¹⁄ 8 of cobbler
EXCHANGE LIST VALUES:  2 starch, 1 fruit, ½ fat
CARBOHYDRATE CHOICES:  2

CALORIES:  169

CALORIES FROM FAT:  35

TOTAL FAT:  4 g

SATURATED FAT:  2 g

CHOLESTEROL:  8 mg

SODIUM:  199 mg

TOTAL CARBOHYDRATE:  32 g

FIBER:  4 g

TOTAL SUGARS:  13 g

PROTEIN:  3 g