Mixed Berry Cobbler

1 cup white whole wheat flour
1 cup all-purpose flour
1/3 cup ground flaxseed
1 cup Splenda granular, divided
3/4 cup sugar, divided
2 teaspoons baking powder
1 teaspoon salt
1 stick cold butter, cut in small pieces
1 teaspoon almond extract
1/2 cup boiling water
2 tablespoons cornstarch
1/2 cup cold water
2 tablespoons lemon juice
6 cups mixed berries, rinsed and drained

Preheat oven to 400˚. Line a large cookie sheet with foil.
In a large bowl, mix the flours, flaxseed, 1/2 cup Splenda granular, 1/4 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in almond extract and 1/2 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1/2 cup Splenda, 1/2 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown. Serves 8.