Pear and Raspberry Cobbler

13 ingredients
10 steps

Ingredients

  • 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

Directions

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

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