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1
Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat.
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2
Stir gently to mix.
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3
Cook until just simmering.
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4
Keep warm while making batter and crumb topping.
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5
Preheat oven to 350 degrees F.
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6
Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
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7
Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
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8
Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
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9
In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
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10
Set aside.
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11
Remove melted butter from oven.
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12
Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
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13
Set aside.
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14
Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
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15
Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
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16
Place the baking dish on a cookie sheet in case it runs over.
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17
Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
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18
Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
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19
Let cool 15-20 minutes before serving.
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20
Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.
