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Author:
Kevin Curry
Lower Carb Blackberry Blueberry Cobbler
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Lower Carb Blackberry Blueberry Cobbler
Ingredients for 6 Blackberry Blueberry Cobbler servings
Substitution
Note
- Topping/Crust
- 1 1/4 cups super fine almond flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon (or nutmeg or allspice)
- 2 tablespoons coconut sugar
- 4 tablespoons SOFT vegan butter (or coconut oil), room temperature
- 1 egg, lightly beaten at room temperature (OPTIONAL for vegans – just substitute 1 tablespoon olive oil)
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- Filling
- 200g (~1 cup) blackberries
- 200g (~1 cup) blueberries
- 1/4 cup coconut sugar
- 1 tablespoon arrowroot
- zest from 1/2 lemon
- juice from 1/2 lemon
- cooking spray
Steps
Step 1
Set oven to 375F/191C.
Step 2
In a 10 or 11 inch cast iron skillet, or casserole dish, mix together the ingredients for the filling. Set aside while you prepare the topping/crust.
Step 3
In a mixing bowl, mix together all of the dry ingredients for the crust, then add butter, egg and vanilla bean. It should be a thick crumbly mix.
Step 4
Add the topping to the top of the berries. Lightly spray the top with cooking spray (I recommend olive oil or butter flavored cooking spray).
Step 5
Bake for 18 – 20 minutes, or until the top is golden brown and the berries have turned into a jam.
Step 6
Let it cool for 5 – 10 minutes before enjoying! I enjoyed mine with 2% Greek yogurt.
Lower Carb Blackberry Blueberry Cobbler
Kevin Curry
INGREDIENTS
- Topping/Crust
- 1 1/4 cups super fine almond flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon cinnamon (or nutmeg or allspice)
- 2 tablespoons coconut sugar
- 4 tablespoons SOFT vegan butter (or coconut oil), room temperature
- 1 egg, lightly beaten at room temperature (OPTIONAL for vegans – just substitute 1 tablespoon olive oil)
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- Filling
- 200g (~1 cup) blackberries
- 200g (~1 cup) blueberries
- 1/4 cup coconut sugar
- 1 tablespoon arrowroot
- zest from 1/2 lemon
- juice from 1/2 lemon
- cooking spray
INSTRUCTIONS
-
Set oven to 375F/191C.
-
In a 10 or 11 inch cast iron skillet, or casserole dish, mix together the ingredients for the filling. Set aside while you prepare the topping/crust.
-
In a mixing bowl, mix together all of the dry ingredients for the crust, then add butter, egg and vanilla bean. It should be a thick crumbly mix.
-
Add the topping to the top of the berries. Lightly spray the top with cooking spray (I recommend olive oil or butter flavored cooking spray).
-
Bake for 18 – 20 minutes, or until the top is golden brown and the berries have turned into a jam.
-
Let it cool for 5 – 10 minutes before enjoying! I enjoyed mine with 2% Greek yogurt.
Nutrition per serving
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