Low Sodium Classic Blackberry Cobbler
Savor the timeless sweetness of a **Low Sodium Classic Blackberry Cobbler**, the perfect guilt-free dessert that sacrifices none of its down-home charm. This lighter twist on the beloved Southern classic brings vibrant, juicy fresh blackberries to the forefront, complemented by a hint of lemon and honey for natural sweetness and depth of flavor. The fluffy, golden biscuit topping is made with unsalted butter and low-fat milk, ensuring it’s both tender and heart-healthy. Ready in under an hour, this easy-to-make blackberry cobbler is baked to perfection, creating a bubbling, berry-filled masterpiece that’s ideal for family gatherings or casual weeknight treats. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible dessert that keeps health-conscious eating in focus without compromising on indulgence. Perfect for those seeking a lower sodium alternative without sacrificing flavor, this cobbler is truly a must-try!
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Recipe Information
Ingredients
- 4 cups Fresh blackberries
- 0.5 cup Granulated sugar
- 1 tablespoon Lemon juice
- 2 tablespoons Cornstarch
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 0.25 cup Unsalted butter
- 0.5 cup Low-fat milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Honey
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine the blackberries, 1/4 cup of granulated sugar, lemon juice, and cornstarch. Stir gently until the blackberries are evenly coated. Set aside.
In another bowl, combine the flour, remaining 1/4 cup of sugar, and baking powder. Whisk together until well mixed.
Melt the unsalted butter in the microwave or on the stovetop.
Add the melted butter, low-fat milk, vanilla extract, and honey to the flour mixture. Stir until just combined to form the biscuit batter.
Pour the blackberry mixture into a 9-inch baking dish, spreading it out evenly.
Drop spoonfuls of the biscuit batter over the blackberries. It's okay if some areas are uncovered.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping is golden brown and the blackberry mixture is bubbling.
Remove from the oven and let the cobbler cool for 10 minutes before serving.
Serve the cobbler warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
1548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 309.5 g | 113% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 169.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 343 mg | 26% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1115 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
