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Sugar-free Blackberry Cobbler

Memorial Day has always seemed to herald the beginning of summer – and as such David and I went blackberry picking.   Before I go any further, I’ve been told by the locals that they really aren’t blackberries but are dewberries.  Whatever you call them – they’re delicious! 

bb_bowlWe didn’t have to go far to get more than enough for me to make a cobbler.  The oak  by the carport had a carpet of blackberries under it –  all just laying there for the picking.  I have lived here long enough to know that you wear high-top boots, carry a long stick and wear gloves when picking berries.  Even with the berries literally being right on top of the ground I didn’t want to take any chances that I might come face to face with a snake.

The following is my recipe for a quick, tasty no-sugar-added  blackberry cobbler.  Preheat oven to 350 degrees.  You will need a deep casserole or pie pan in which to bake the cobbler.  You’ll also need  1 Pillsbury Pie Crust; 3-4 cups blackberries (fresh or frozen), 1 cup Splenda, 1 teaspoon lemon OR lime juice, 1 tablespoon corn starch. 

Make sure the blackberries are clean and bug-free if you are using fresh – then mix in a large bowl with the lemon or lime juice, Splenda and corn starch.  Fold the berries and other ingredients carefully so as to not break the berries  apart.  Pour this mixture into the casserole (about quart size) or deep pie pan.  Spread the mixture out evenly.  Next place the pie crust over the berries making sure it extends all the way to the edge.  You can then fold the excess dough under or trim it off.   If you are baking the cobbler  in a pie pan, you can cover the edges with foil to prevent them from  burning.   To get a nice color or crunch on the top crust, you may want to do one of the following:   sprinkle about 1 teaspoon of sugar on the top; brush with egg wash or melted butter.    Don’t  forget to cut a few slits in the top to allow the steam to escape.  Place cobbler on a cookie sheet (helps in clean-up if  juice boils over) and bake for about 30-45 minutes.  Since oven temperatures may vary – check on the cobbler after the first 20 minutes about every 3-5 minutes for doneness.    bb_icecream

Once your cobbler is done, you can serve with a scoop of Sugar-free Blue Bell Vanilla ice cream – or if you’re not in Texas 🙁 – your sugar-free ice cream of choice.    The leftovers reheat nicely in the microwave the next day.  I don’t think you’ll have to worry about anything leftover after the second day.

1 comment to Sugar-free Blackberry Cobbler

  • Michael Jane


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