Blueberry Cobbler with Polenta Topping

Yields 6 mini cobblers


-2 cups fresh blueberries
-2 tablespoons Splenda Granulated (or sugar)
-3 teaspoons arrowroot
-1 teaspoon grated orange rind
-1/2 teaspoon vanilla extract

-1/2 cup all purpose flour
-1/4 cup polenta
-2 tablespoons Splenda Granulated (or sugar)
-1/2 teaspoon baking powder
-1 pinch salt
-2 ½ tablespoons chilled butter, cut into small pieces
-3 tablespoons lowfat milk


Preheat the oven to 375 degrees F. To make the filling, toss blueberries through vanilla extract together in a bowl until well combined. Distribute evenly among six small ramekins. Set aside while you make the topping.

To make the topping, add the all purpose flour through salt to a food processor. Blend five seconds. Add butter and pulse until the mixture resembles coarse crumbs. Transfer mixture to a large bowl and drizzle the milk over the top. Stir until the ingredients are evenly moistened.

Spoon topping evenly over the blueberry mixture. Place in the oven and bake until filling is bubbly and top is golden, about 25-30 minutes.

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