I’m trying to come up with individual servings of many of my dessert recipes and today’s experiment was blackberry cobbler for one. It’s the high fiber from the oat fiber and flax in the crust that pulls the carb count down to a respectable per serving number. One who has reached the grains rung of OWL can enjoy this wonderful dessert! For anyone interested, a full recipe of my pie crust will make 4 individual cobblers and you would have to quadruple the filling ingredients if you wanted to make four of these at one time.
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3 oz. fresh blackberries
1 oz. (2 T.) water (or juice from frozen berries if using frozen)
5 drops liquid Splenda (or equivalent)
2 T. erythritol (or equivalent sweetener to equal 2 T. sugar)
3/4 T. unsalted butter
¼ tsp. xanthan gum (or your favorite thickener)
¼ recipe of my “Flour” Pie Crust
DIRECTIONS: Preheat oven to 350º. Make pie crust per that recipe’s instructions. Divide crust dough into 4 equal parts. You will only need 1/4 of the dough for this individual cobbler. Freeze the rest in a sandwich bag for up to 2 months for either a small 9″ pie or three more of these individual pies/cobblers. Roll crust between two pieces of plastic wrap to a circle slightly larger than your ramekin. My ramekin pictured above is 4¼” in diameter and I rolled dough into a 5″ round. Next, butter your ramekin with 1 tsp. butter or coconut oil. In a small bowl, lightly toss the berries with the water, Splenda, erythritol and xanthan gum. Pour into greased ramekin. Dot with the butter. Remove top plastic from dough and lift dough, centered onto the ramekin. Push it gently down over the berries. Fold the edges of the dough inward and pinch snugly against the wall of the ramekin. Place ramekin on oven-proof pan and bake in preheated 350º oven for 30-35 minutes or until golden. I like to serve cobbler while it is still slightly warm.
NUTRITIONAL INFO: Makes 1 serving which contains:
24.7 g fat
26.8 g carbs, 21.5 g fiber, 5.3 g NET CARBS
7.88 g protein
165 mg sodium