Wheat And Oat Fruit Cobbler Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 16 oz. can pitted tart cherries
 Granulated Sugar1/4 Cup (16 tbs)
 Cornstarch2 Teaspoon
 Red food coloring5 Drop
 Frozen blueberries2 Cup (16 tbs), drained, rinsed
 Almond extract1/2 Teaspoon
 1 cup graham flour
 Granulated Sugar3 Teaspoon
 Baking powder1 1/2 Teaspoon
 Salt1/2 Teaspoon
 Margarine1/4 Cup (16 tbs)
 1/2 cup quick-cooking or old fashioned oatmeal
 Skim milk1/3 Cup (16 tbs)
 1 egg, lightly beaten

Directions

Drain cherries and save the liquid.
Add enough water to make 1 cup (250 mL).
Combine 1/4 cup (60 mL) sugar replacement and cornstarch in a medium saucepan.
Add cherry liquid, cherries and food coloring, if using.
Stir to blend.
Cook over medium heat until mixture comes to a boil.
Reduce heat.
Cook 1 minute, stirring constantly, until mixture thickens and is clear.
Remove from heat.
Add blueberries and almond extract.
Pour mixture into 2 qt. (2 L) casserole.
Set aside while preparing topping.
Measure flour into a bowl.
Add 3 tsp (45 mL) sugar replacement, baking powder and salt to flour.
Stir well to blend.
Cut in the margarine until mixture looks like coarse meal.
Stir in oats.
Add milk and egg.
Stir just to moisten dry ingredients.
Drop dough by spoonfuls onto warm fruit.
Spread carefully to cover top.
Bake at 400°F (200°C) for 25 to 30 minutes.
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