Now, back to the cooking…though it almost feels wrong to even call this “cooking.” Even after substituting fresh berries for the canned pie filling it calls for, this recipe is just too easy. Yes, even I fall prey to convenience foods on occasion (and although I’ve been meaning to make a homemade Bisquick mix, I haven’t yet). I whipped this up in a matter of moments one weeknight after finding a 99-cent sale on blackberries. (Psst…this is basically just the full-size version of my mini berry cobblers from way back when!)
Per serving: 175 calories, 3.5g fat (1g sat), 33.7g carbs, 4g fiber, 2.3g protein
- 3 cups blackberries
- 5 Tbsp raw sugar, divided
- 1 cup reduced-fat Bisquick
- 1 Tbsp Earth Balance, softened
- 1/4 cup soy or almond milk
- Rinse and drain the blackberries. In an 8- or 9-inch square glass pan, combine the blackberries and 1/4 cup (4 Tbsp) of the raw sugar, plus 3 Tbsp warm water.
- Place the pan in a cold oven, then heat the oven to 400 degrees. Let heat for 10 minutes. Meanwhile, combine the last tablespoon of raw sugar with the Bisquick, margarine, and milk in a medium bowl, mixing until a soft dough forms.
- Carefully remove the pan from the oven. The berries will be nice ‘n hot ‘n bubbly.
- Drop the dough onto the warm berries in several spoonfuls; you can make it as neat or as rustic as you want. Sprinkle with additional raw sugar if desired.
- Bake for 14-16 minutes, until the topping is golden brown. Remove from the oven and let cool at least 15 minutes before serving.
I like it best when it’s still warm, but leftovers are great too. If only I’d had some nondairy vanilla ice cream to serve it with!