Blueberry Streusel Cobbler (low fat)

  • Servings: 12 servings
  • Serving Size:
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 70 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 pint fresh or frozen blueberries
  • 1 (14 oz.) can Eagle Brand® Low Fat Sweetened Condensed Milk
  • 2 teaspoons grated lemon peel
  • 2 cups reduced fat biscuit baking mix, divided
  • 3/4 cup cold butter plus 2 tbsps.
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped nuts
  • BLUEBERRY SAUCE
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup water
  • 1 pint fresh or frozen blueberries

Instructions

  • HEAT oven to 325°F. Spray 9-inch square baking pan with no-stick cooking spray.
  • COMBINE blueberries, sweetened condensed milk and lemon peel in medium bowl.
  • PLACE 1 1/2 cups biscuit mix in large bowl. Cut in 3/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs; add blueberry mixture. Spread in prepared pan.
  • COMBINE remaining 1/2 cup biscuit mix and brown sugar in small bowl; cut in remaining 2 tablespoons butter until mixture resembles coarse crumbs. Add nuts. Sprinkle over cobbler.
  • BAKE 1 hour 10 minutes or until golden. Serve warm with vanilla ice cream and Blueberry Sauce.
  • BLUEBERRY SAUCE
  • COMBINE sugar, cornstarch, cinnamon and nutmeg in saucepan. Gradually add water. Cook and stir until thickened. Stir in blueberries; cook and stir until hot. (Makes about 1 2/3 cups.)
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