This recipe is fairly indulgent but loaded with fresh fruit. I enjoy making variations of this recipe whenever berries are in season and cheaply priced. This is the richest version I have made. Sometimes I just make the filling by itself, which is a great treat nutrition-wise unless you’re avoiding artificial sweeteners. Other times I have baked the filling topped with an eyeballed combination of oats, cinnamon and brown sugar.
There is room to reduce the calories in this recipe if you’d like. It is forgiving of experimentation. It is also great with raspberries or blackberries. It all starts with filling a glass baking dish with berries and tossing with sweetener and corn starch.
- 3 pints blueberries
- 1 lb strawberries, sliced
- 1 cup Splenda for baking
- 1/4 cup corn starch
- 2 cups Bisquick baking mix
- 3 T Butter, softened
- 3 T sugar, plus more for sprinkling
- 1/2 cup milk
Preheat oven to 350 degrees. Toss berries with Splenda and corn starch in a large rectangular glass dish. Microwave berries on high for 7-10 minutes, stopping and stirring as berries release their juice.
Combine the baking mix, sugar and butter in a medium bowl until mixture looks like coarse crumbs. Stir in milk until just combined. Mixture will be thick. Drop mixture in small scraps over the hot fruit filling. Sprinkle the dough with small amounts of sugar.
Bake for 20 to 25 minutes or until dough is golden brown.