Bumbleberry Cobbler - cooking recipe

Ingredients

4 cups sliced peeled apples
1 cup strawberry, halved (fresh or frozen)
1 cup raspberries (fresh or frozen)
1 cup blueberries (fresh or frozen)
1/2 cup Splenda sugar substitute
1/3 cup all-purpose flour
1/4 cup orange juice or 1/4 cup water
Topping
1 2/3 cups all-purpose flour
2 tablespoons Splenda sugar substitute
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup milk

Preparation

Fruit: Combine all ingredients.
Mix well, spread in greased 9 inch square cake pan or baking dish.
Topping: combine flour splenda, baking powder and salt in mixing bowl.
Cut in butter with pastry blender until mixture is crumbly.
Add milk, stirring until moistened.
Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
Place pan on piece of foil to catch any drips that boil over.
Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
Serve warm.
(Vary the berries to suit your own personal taste and what's in season).