Pear and Raspberry Cobbler

• 12 cup Splenda sugar substitute
• 3 tablespoons flour
• 1 12 teaspoons cinnamon
• 6 medium pears, peeled and cubed
• 6 cups raspberries, unsweetened, partially thawed
• 1 cup flour
• 14 cup Splenda sugar substitute
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 14 teaspoon salt
• 2 tablespoons margarine
• 23 cup buttermilk
• 1 teaspoon grated orange rind

1. FOR FILLING: Mix Splenda, flour, and cinnamon.
2. Toss with fruit.
3. Pour into greased 12x8-inch baking pan.
4. Bake at 400F for 15 minutes.
5. FOR TOPPING: Mix flour, Splenda, baking powder, baking soda and salt.
6. Cut in margarine until mixture is crumbly.
7. Combine buttermilk and orange rind.
8. Stir into flour mixture just until moistened.
9. Drop by large tablespoonfuls in 9 mounds on top of fruit.
10. Bake 25 minutes longer or until topping is golden brown.,.

splenda sugar substitute, flour, cinnamon, raspberries, flour, splenda sugar substitute, baking powder, baking soda, salt, margarine, buttermilk, orange rind

Taken from www.food.com/recipe/pear-and-raspberry-cobbler-405685 (may not work)