Blackberry Cobbler

My friend, Patti, (yes, there’s another one–spelled the same!) and I were discussing blackberries recently, and she requested this recipe. Since hubby and I skipped town today, and I still need to write a blog post, I thought this would get me off the hook suffice. 

Buttery-flavor non-stick cooking spray
4 cups blackberries
1 Tablespoon lemon juice
1 cup Bob’s Red Mill whole wheat pastry flour
1/2 cup Splenda baking mix
1/4 c. Egg Beaters or other egg substitute
6 Tablespoons Smart Balance buttery spread, melted

Preheat oven–375 F/191C

Spray 8″ square baking dish with non-stick cooking spray.
Put blackberries in prepared dish and sprinkle with lemon juice.

Stir together flour, Splenda baking mix and egg substitute in another bowl until crumbly. Sprinkle over blackberries, and drizzle melted Smart Balance over the topping.

Bake for 30 minutes, or until topping begins to brown and fruit is bubbly.

I prefer pouring milk over it in a serving bowl and eating it while warm, but you could serve it with ice cream or other topping of your choice.