yolen | My MIL's Blueberry Cobbler Recipe

*Quick Fruit Cobbler* - serves 6

Oven at 350*
Grease baking pan (I used butter in a pie plate because I did not have a 9X9" pan - you might try cooking spray to cut some calories) Bake 40 min. (I check the top to see if it has browned and if not I give it another 5 min.)
The Blueberries were frozen so that may be why I had to add 5 min.

Preheat oven to 350*
Combine in a bowl
1/2 c. sugar
1/2 c. flour
1/2 c. milk
1 t. baking powder
1/4 t. salt.
(I mix all the dry ingredients together before I add the milk.)
Pour into 9X9" greased baking pan.
Add
2 c. fruit-fresh, frozen, or canned
Bake for 40 minutes.

(recipe notes from MIL)
After using this recipe according to the book for a number of years and sometimes having unequal results, (batter not always covering the fruit) I now mix the fruit with the batter before putting it into the pan and it always turns out just fine.
Consistency of the cobbler varies depending on variety of fruit and the amount of juice, but still taste delicious. You may have to spoon it out into a bowl if it is too moist, say as with juicy peaches, rather than cutting it as we did with the blueberries.

What I like about the recipe is that by adding 1/3 c. of Splenda rather than the 1/2 c. of sugar, I can make a quick dessert that Dad or your mom can enjoy. The cool whip that I buy is also low carb.and that makes the dessert seem a little more special.