Comfort Food Dessert: Cherry-Blackberry Cobbler

I've been under a tight self-imposed book deadline, and have neglected my kitchen. I made up for my baking lag time by whipping up a super-delicious cobbler! Oh yes, it's really that good and so simple to make. Okay, so I cheated just a little (you'll see in the recipe) because what's a girl to do when she can't get fresh cherries and has a limited amount of time? Oh yes, share it with everyone and watch their faces light up with delight!

And there's a bonus! I cut back on the sugar by using Truvia in place of the usual organic granulated sugar. Still absolutely delish!

Cherry-Blackberry Cobbler

by Rising Wolf Kitchen

For the bottom crust: 

• 1 cup all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp sea salt
• 4 Tbs chilled unsalted butter, cut into small pieces
• 1/4 cup skim milk

For the filling: 

• 2 cans lite cherry pie filling (this is where I cheated)
• 2 pints fresh or frozen blackberries (be sure to defrost frozen blackberries prior to using)
• 2 tsp fresh lemon juice
• 1/2 cup truvia (sugar substitute)
• 2 Tbs all-purpose unbleached flour

For the topping: 

• 1 cup all-purpose unbleached flour
• 2/3 cup firmly packed light brown sugar
• 1/3 cup truvia (sugar substitute)
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1/8 tsp sea salt
• 8 Tbs cold unsalted butter, cut into small pieces

1. To make the crust: combine first three ingredients; blend together.  Use a pastry blender or your fingers to combine in the butter until coarse crumbs are formed. 
2. Add milk and combine with a fork until blended. 
3. Roll out onto floured surface and roll into the bottom only of a 9x13 rectangle (crust will be thin!)
4. Place in a 9x13 metal pan sprayed with baking spray and poke a few small holes in the center. 
5. The Filling: combine cherry filling and blackberries. Add lemon juice, truvia and flour. Gently blend until all combined. 
6. Pour filling over the bottom pie crust. 
7. For topping: combine first six ingredients until well blended. Add butter pieces and combine until mixture is crumbly. 
8. Spread topping evenly over cherry mixture. 
9. Bake at 450 F for approx 1 hour. Filling mixture should be bubbly and the topping golden brown. 
10. Allow to cool on wire rack for about 15-20 minutes before serving. Will still be warm, but serving too soon will likely result in burnt tongues! 

 Allergy Warning: This recipe contains dairy.

CLICK HERE FOR PRINTABLE RECIPE.