I know I shouldn’t start the week with a dessert recipe.
But this one doesn’t have refined sugar (unless you want to use sugar instead of maple syrup).
And we needed an excuse to use up some of the DIY-Bisquick that was leftover from the cornbread that we made a few weeks ago.
Plus, we were having dinner at Abby’s, I told her we’d bring dessert, and the day got away from me so I only had about 45 minutes to whip this thing together. I had to use what we had on hand.
Sometimes … being forced to use what’s already on hand can be the very best thing … ever.
I don’t know if you can tell from the photos, but this incredibly easy and super fast dessert is not overly sweet and totally satisfying and there wasn’t one person out of 10 that didn’t wish there was more in the pan. (Sure, four of the 10 are under 4 years old … but their vote counts just as much … especially when it comes to tasty desserts!)
Here’s the “skinny” on how it’s done:
INGREDIENTS:
For the biscuit batter:- 1/2 cup milk
- 1/3 cup maple syrup
- 1 cup DIY-better-than-Bisquick mix
- 2 tablespoons coconut oil (I melted it in the casserole dish and used it to grease the pan before adding to the batter)
- 2-3 cups mixed berries
- 1/2 cup maple syrup (or unrefined sugar)
- 2/3 cup water
DIRECTIONS:
Preheat the oven to 375 degrees.
Combine the milk, maple syrup, non-Bisquick and coconut oil in a medium bowl. After letting the casserole dish cool for a few minutes, put the batter in the dish. Don’t spread it around too much. It’s ok if it’s clumpy.
In another medium bowl, combine the berries, maple syrup and water.
NOTE: I used frozen berries (the organic antioxidant frozen berries from Costco) and found that the strawberries were HUGE so I cut them each in half so they wouldn’t be quite so unwieldy. You could also use just strawberries, or just blackberries, or raspberries … it’s sort of up to you. What’s your favorite?
Now pour the berry mixture over batter. Yes … the berries go on TOP. The batter is so light an airy. When it cooks, it actually forces it’s way to the top. It’s one of the great things about this treat. Bake for 40-45 minutes. We topped the cobbler with some homemade vanilla ice cream.And there wasn’t a lick of either cobbler or ice cream left about four and a half minutes after we cut into the first piece.Happy Monday!- JeanneWe are linked up at Natural Living Mamma and Healthy Roots, Happy Soul!
We are also linked up at The Nourishing Gourmet and Domestic Superhero!