My husband requested a blackberry cobbler today, when I told him I had a half of bag of frozen berries to use up. I made him a fairly small pan of this tonight using my “Flour” Crust. This recipe only has 5 small servings because blackberries are quite high in carbs. I’m pleased with my first low-carb cobbler attempt. Just the right amount of fruit, liquid and sweetness. And it got even better overnight. This recipe is not suitable until the berries rung of OWL.
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1½ c. frozen blackberries (no sugar added)
½ c. water
½ c.granular Splenda
½ c. + 2 T. erythritol
1/3-½ tsp. xanthan gum (or your favorite thickener)
2 T. cold butter
1 recipe Peggy’s “Flour” Pie Crust
DIRECTIONS: Make up the pie crust per that recipe’s instructions. You will need 1/2 of the dough for this small cobbler. Freeze the rest of the dough in a sandwich bag for up to 1 month for some other use. Set dough aside while you prepare the filling.
Preheat oven to 350º. Put the Splenda, erythritol and xanthan gum in a small mixing bowl and stir. Add berries and water stir well. Butter a 5×7 baking dish and add berry mixture. Dot with the 2 T. butter. Roll pastry out between two pieces of plastic to slightly larger than your dish size. Peel off the top plastic, lift pastry in middle by lower plastic and fold/lift to put over fruit. Center the pastry over the dish. Slowly peel of remaining plastic. Fold excess crust edges inward and crimp against the side of the dish to prevent bubble-over during cooking as much as possible. Pop into a 350º oven and bake until lightly browned, which will take about 3o-35 minutes. Partially cool. I think this is best served warm. 🙂
NUTRITIONAL INFO: Makes 5 servings, each contains:
10.82 g fat
16.72 g carbs, 9.04 g fiber, 7.68 g NET CARBS
3.22 g protein
10 thoughts on “Blackberry Cobbler”
Looks seriously yummy and I’ve been searching for a good low-carb cobbler recipe. My question is- Does the nutritional data include the crust??
P.S. Your blog is a gem.
Yes, if it listed in the ingredients, it has been tallied into what is shown for per-serving numbers. Only “optionals” like garnishes are NOT incluced in my numbers. I try pretty consistently to do it this way on all recipes. 🙂
For a 1-1/2 cups of berries is an entire cup of sweetener really necessary? I find most desserts of this type way too sweet. Do you think I could cut it in half successfully?
Blackberries are particularly tart, Carrie, more than any other berry. That said, it is ALWAYS recommended when it comes to sweeteners, you start adding slow and taste along the way to YOUR taste preference. So possibly yes. You can always add some sweeteners on top after baking if you misjudged. 🙂
Actually, I thought blackberries were one of the berries lowest in carbs? They have a super high fiber content, don’t they? Like about half! Of course, not everyone does net carbs.
Either way, looks delish!
They’re quite a bit higher than strawberries, raspberries and blueberries. I never could fit them in to my daily limits as liberally as I wanted to. You’ll like it if you make it.
I’m thinking that blueberry pie would be great w this crust too!
I’m sure it would.
This looks amazing! I don’t like to use splenda, can I use all erythritol?(I’m thinking swerve)
Oh, SURE! Sweeteners are totally interchangeable in most instances. 🙂