Lower-Cal Blackberry Cobbler

• 3 cups frozen blackberries (or peaches)
• 58 cup Splenda sugar substitute
• 18 cup flour
• 1 cup flour
• 12 cup Splenda sugar substitute
• 12 tablespoon baking powder
• 12 teaspoon salt
• 12 cup skim milk
• 6 tablespoons unsalted butter
• 1 tablespoon Splenda brown sugar blend
• 1 teaspoon cinnamon (optional)
• 1 teaspoon nutmeg (optional)

1. Preheat oven to 350 degrees.
2. Mix first three ingredients (blackberries, 5/8 cup Splenda and 1/8 cup flour) and add to an 8x8 glass baking dish.
3. For the batter, combine the remaining 1 cup flour, 1/2 cup Splenda, baking powder and salt.
4. Mix well with a fork and add milk and melted butter.
5. Cover the blackberry filling with the batter, using a spoon to smooth it out to the edges of the pan.
6. Sprinkle with remaining brown sugar Splenda, cinnamon and nutmeg.
7. Bake for 1 to 1-1/2 hours or until batter is crisp and cooked all the way through.
8. Allow to cool.
9. Serve warm with vanilla ice cream.

frozen blackberries, splenda sugar substitute, flour, flour, splenda sugar substitute, baking powder, salt, milk, unsalted butter, brown sugar, cinnamon, nutmeg

Taken from www.food.com/recipe/lower-cal-blackberry-cobbler-245400 (may not work)