HEALTHY SUGAR-FREE LOW CARB BLACKBERRY COBBLER RECIPE
This easy sugar-free blackberry cobbler recipe needs just 10 minutes prep! So delicious, no one will know this is a low carb blackberry cobbler.
Provided by Maya Krampf
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, toss together the berries, lemon juice, and sweetener. Sprinkle (don't dump) a tablespoon gelatin over the mixture and mix to combine, then repeat with the other tablespoon gelatin.
- Transfer the berries to the bottom of a glass or non-stick 8x8 inch (20x20 cm) baking pan.
- In another large bowl in the microwave, or a saucepan on the stove, melt the coconut oil. Remove from heat.
- Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, sweetener, baking powder, and sea salt. The dough should be crumbly, but buttery and a little moist.
- Crumble the dough over the top of the berries in the pan, leaving some small spaces of berries shining through.
- Bake the cobbler for about 25-30 minutes, until the top is golden. Rest at least 10 minutes before serving, or cool to room temperature for even thicker cobbler.
Nutrition Facts : Calories 154 kcal, Carbohydrate 7 g, Protein 5 g, Fat 12 g, SaturatedFat 5 g, Sodium 65 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
LOW FAT BLACKBERRY COBBLER
No butter or oils added. I arranged this on my own and it came out great. Easy to make and so tasty. The pan fits perfectly in the toaster oven.
Provided by Goodheart
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 and spray a 7"x 9" baking pan.
- In a medium bowl, mix all ingredients together well, except blackberries and pour into pan.
- Place blackberries on top of the batter.
- If using frozen blackberries allow them to partially defrost.
- Bake 45-50 minutes, or until dark golden brown.
- Remember this will appear darker than what you may be used to.
Nutrition Facts : Calories 240.5, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.8, Sodium 102.1, Carbohydrate 55.6, Fiber 3.8, Sugar 36.7, Protein 5.1
OREGON BLACKBERRY COBBLER
I love picking berries here in Oregon. July and August are the best months for blackberry picking and they taste great in a cobbler, if you can stop yourself from eating while picking!
Provided by Sara Andrea
Categories Other Desserts
Time 25m
Number Of Ingredients 15
Steps:
- 1. For Filling: Add berries, sugar, cornstarch, cinnamon, and water to a saucepan. Bring to boil and cook for three minutes. Stir in butter. Pour into a 81/2 x ll baking dish.
- 2. For Topping: Sift together flour, sugar, baking powder, and salt. Cut in butter until mixture looks like coarse crumbs. Mix together egg and milk then add to flour mixture. Stir until moist. Spoon batter over berry filling.
- 3. Bake at 400 degrees for 25 minutes.
OREGON BLACKBERRY COBBLER LOWERED FAT & SUGAR
Altered recipe to fit a more healthy diet. It comes from my backyard - we have 20 acres of wild blackberries that grow like wildfire with no water or fertilizer. Only hazards are the thorns! I'm going to try whole wheat flour for my next batch. I found a great cast iron pot to take this from the stove top to the oven and it's great. I found it in an Asian grocery store and it has 2 handles somewhat like a water bucket. It also has an enamel coating. The cobbler, once cut, slipped right out for me in this container.
Provided by gallatea
Categories Dessert
Time 1h12m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- 1. pre-heat oven to 350 degrees.
- 2. melt butter in cast iron pot.
- 3. mix all ingredients except blackberries in a bowl, set aside.
- 4. crush berries in a bowl with a potato masher to release juices.
- 5. put melted butter into ingredients in step 3 and mix well.
- 6. pour step 5 ingredients back into cast iron pot.
- 7. pour crushed berries into the middle of the batter - it will sink in until it
- disappears.
- 8. cook in oven at 350 for 60 minutes. if you use convection bake, then 55 minutes.
- 9. can eat cool or hot. after cooling, refrigerate with a top on the pot.
Nutrition Facts : Calories 175.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.6, Sodium 110, Carbohydrate 39.6, Fiber 4.2, Sugar 22.4, Protein 3.8
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