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

Source: Diabetic Living Magazine


Recipe Summary

45 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • For filling, in a medium saucepan, combine cherries, the water or orange juice and the cornstarch. Let stand for 20 minutes.

  • Meanwhile, preheat oven to 400 degrees 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.

  • 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.

  • 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.

  • Bake about 15 minutes or until a toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream.

Nutrition Facts

1 serving
158 calories; protein 3g; carbohydrates 28.7g; dietary fiber 2.4g; sugars 16.4g; fat 4.2g; saturated fat 2.5g; cholesterol 10.3mg; vitamin a iu 291.2IU; vitamin c 5.6mg; folate 22.9mcg; calcium 42.4mg; iron 0.8mg; magnesium 15.4mg; potassium 235.7mg; sodium 163.6mg.