Blackberry Dumpling Cobbler

 

2

bags (16 oz each) frozen blackberries

2

cups sugar

1/4

cup butter

3

packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened

2/3

cup fat-free (skim) milk

2 1/4

cups Original Bisquick® mix

3/4

cup old-fashioned oats

Vanilla ice cream, if desired

• 1 Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
• 2 In 3-quart saucepan, heat blackberries, 1 1/3 cups of the sugar and the butter to boiling over medium heat, stirring gently until butter is melted and sugar is dissolved. Remove from heat; set aside.
• 3 In large bowl, beat cream cheese and remaining 2/3 cup sugar with electric mixer on medium speed until fluffy. Beat in milk until smooth. Stir in Bisquick mix and oats. Spread two-thirds of the cream cheese mixture (about 3 cups) in baking dish; spoon blackberry mixture evenly over top. Dollop remaining cream cheese mixture over blackberry mixture.
• 4 Bake 35 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream.