Blueberry Cobbler (Can be Sugar-Free)


Sorry, I forgot to take a picture of the cobbler before we had some.  It smelled so good when I took it out of the oven, that I couldn’t wait to have a serving.

This is from a recipe that I adapted.  I made a couple of changes:

  • * I used Stevia to sweeten it instead of sugar.
  • * I used spelt flour instead of white flour.

We were pleased with the results.  Here’s the recipe (you can double it if you want a larger cobbler), and you can make it the original way or with Stevia and spelt flour if you want to make a healthier version:


  • 2 1/2 cups fresh blueberries (or frozen)
  • Juice from 1/2 lemon
  • 1 teaspoon vanilla
  • 1 teaspoon Stevia – I always use “KAL” brand (or 1 cup sugar)
  • 1/2  teaspoon spelt flour  (or other flour)
  • 1 tablespoon butter, melted

Lightly grease baking dish.  Place blueberries, lemon juice, and vanilla in dish and mix.  Mix the Stevia (or sugar) and flour together and sprinkle evenly over blueberries.  Drizzle melted butter evenly over top and gently mix.  Now to make the crust.


  • 1/2 cup spelt flour (or regular flour)
  • 1/4 teaspoon salt
  • 1 tablespoon + 1 teaspoon butter
  • 1 tablespoon + 1 teaspoon Crisco
  • 5 tablespoons ice cold water

Mix the flour and salt.  Using a pastry blender, cut in the butter and Crisco until pieces are small, pea-shaped pieces.  Then add cold water a little at a time and gently mix to form a ball.  Roll out on lightly floured surface or mash out with fingers to the thickness you want.  Place on top of blueberry mixture.

Bake in preheated oven at 375 degrees for 25 minutes.  Serve warm with frozen vanilla yogurt.

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