Cherry Cobbler with Corn Bread Biscuits

Cherry Cobbler with Corn Bread Biscuits

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From: Diabetic Living Magazine

Corn bread biscuits add a fun twist to this delicious cherry cobbler dessert.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 14- to 16-ounce package frozen unsweetened pitted dark sweet cherries
  • ¼ cup cold water or orange juice
  • 2 teaspoons cornstarch
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cornmeal
  • 1 tablespoon sugar
  • ¾ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground allspice or nutmeg
  • 4 teaspoons butter
  • 2 tablespoons refrigerated or frozen egg product, thawed
  • 2 tablespoons fat-free milk
  • Low-fat ice cream (optional)


  • Prep

  • Ready In

  1. For filling, in a medium saucepan, combine cherries, the water or orange juice and the cornstarch. Let stand for 20 minutes.
  2. Meanwhile, preheat oven to 400°F. For biscuit topping, in a medium bowl, stir together flour, cornmeal, sugar, the baking powder, salt and allspice or nutmeg. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. Set aside.
  3. Cook and stir the filling over medium heat until thickened and bubbly. Divide fruit mixture among four 10-ounce custard cups or individual baking dishes.
  4. In a small bowl, stir together the egg product and milk. Add the egg mixture all at once to the cornmeal mixture. Using a fork, stir just until moistened. Immediately spoon a mound of the biscuit topping on top of the hot filling in each custard cup or baking dish.
  5. Bake about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 157 calories; 4 g fat(2 g sat); 2 g fiber; 29 g carbohydrates; 3 g protein; 23 mcg folate; 10 mg cholesterol; 16 g sugars; 291 IU vitamin A; 6 mg vitamin C; 42 mg calcium; 1 mg iron; 164 mg sodium; 236 mg potassium
  • Carbohydrate Servings: 2

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