for those of you who don’t know, i am hypoglycemic. this means that i burn/breakdown sugar faster than normal human beings, and after consuming sugary foods, my blood sugar plummets. so, to manage this condition, i have to reduce my sugar intake. i’m supposed to avoid processed sugars (anything that ends in “-ose”, except sucralose – which is splenda brand sweetener) and syrups. but luckily, natural sugar in milk, fruit, and all-natural fruit juice are not a problem. fiber and protein also help the low-sugar diet by helping slow down the breakdown of the sugars.
i’ve been living with this diagnosis for about 5 years now. during that time i’ve tried to develop alternative sweet foods that i can eat without feeling woosy, sick, or having a headache. one of these is my recently-becoming famous cobbler. so, i’ll share the recipe.
no-sugar-added fruit cobbler
i developed this recipe as an alternative to “dump cake” as an easy cobbler that does not include any added sugars. this cobbler can be prepared in a dutch oven (of any size), cast-iron skillet (of any size), or oven dish, such as pyrex, corelle ware, or metal baking pans. the recipe given is proportioned for a 12-inch dutch oven (standard or deep). if using dutch oven, prepare outdoors.
ingredients:
- 1.5 cups bisquick mix
- 1 cup splenda sweetener (granulated)
- 10 tbsp butter (1.25 sticks)
- spoonful of splenda
- corn starch
- fresh (or frozen) fruit of choice (choose one of the following or try your own combination & quantities):
- > 28-32 oz. fresh blueberries (optional 8-12 oz. fresh raspberries)
- > 1.5-2 pounds fresh blackberries
- > 5 large granny smith apples
- > 5-6 large fresh peaches (optional 6-8 oz. fresh blueberries)
frozen fruit contains more water, leaving the cobbler runny. to compensate, either thaw and drain off some of the water, or add more corn starch to frozen fruit. also, if using packaged fruit (frozen or canned), make sure the fruit does not contain added sugar or syrup.
preparation:
- if using apples or peaches, peel and cut into chunks. cover. set aside or return to fridge.
- light 27-30 coals in charcoal chimney. while these are heating up, do steps 3-10.
- line a 12-inch dutch oven with aluminum foil so that the bottom and sides are covered.
- mix bisquick and splenda together in a bowl.
- cut in butter with knives or pastry blender. set aside.
- if using berries, rinse.
- spread fruit across bottom of foil-lined oven.
- sprinkle about a spoonful of splenda on the fruit (more or less depending upon how sour or ripe the fruit may be).
- sprinkle some corn starch on the fruit (more or less depending upon how much water or juice will cook out of the fruit) and stir fruit, spreading it evenly across bottom of oven.
- spread bisquick mixture across the top of the fruit, so that it covers the fruit (some fruit may still be visible).
- place lid on oven. set oven above 9 hot coals, and place remaining 18-21 coals on lid.
- bake 40-45 minutes, or until topping is golden brown and you can’t stand smelling the cobbler goodness any longer without eating it.
rotate oven and/or lid as desired. do not open lid of dutch oven while baking. allow the smell to tell when it is done.
allow cobbler to cool. enjoy it by itself, with ice cream, or with whipped cream.
this recipe can be prepared in an oven using any baking dish or cast-iron skillet. adjust proportions as needed for pans bigger or smaller than about 10- or 11-inch square. bake at 350-375 degrees for 40-45 minutes. maintain ratio of 1.5 cups bisquick to 1 cup splenda to 10 tbsp butter for topping mixture.
