Apple-Pear “Cobbler”

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I’m trying to clear out some canned fruit my husband brought home from the store.  Personally, I prefer to use fresh fruit is such desserts.  Quite frankly, I’m tired of the cans taking up precious space in my pantry, so I whipped up a little cobbler this afternoon.  I’m experimenting with lupin flour http://www.lopino.com/product/21  in baked goods as it is very low in carbs.  I took my usual recipe for Paleo Pot Pie topping https://buttoni.wordpress.com/2012/09/07/paleo-pot-pie/ , halved the recipe and made it with half lupin flour today (rather than all almond flour as I usually do).  This quick dessert was quite good with no odd flavor in the topping from the lupin flour.  I believe this new flour (for me, at least) has potential in regular pie crusts as well.  I know where I’ll be experimenting next.  🙂

This recipe is not suitable until the final rung of the Atkins OWL carb ladder  due to the higher carb fruit in it, as well as lupin flour being a legume.  You could substitute blackberries in this recipe for considerably fewer carbs, but like I said, I’m trying to get rid of some canned fruit in my pantry.

CAUTION:  Lupin beans are technically a legume that is closely related to peanuts.  If you have a peanut allergy, there have been reports of some peanut sensitive people reacting negatively to lupin beans.  I have discovered I am very allergic to it and will not be doing any further baking with it.

FRUIT FILLING INGREDIENTS:

1  15-oz. can pear halves, sliced (water pack)

1  20-oz. can apple pie filling (no sugar added)

1 T. unsalted butter (to grease dish and dot over the fruit)

1 tsp. erythritol (or dash of your favorite sweetener)

1/4 tsp. cinnamon

TOPPING INGREDIENTS: 

1 T. melted butter

1 beaten egg

¼ c. almond flour

¼ c. lupin flour (or ¼ c. more almond flour)

1 T. coconut cream or coconut milk

1 T. oat fiber (I order mine here: http://www6.netrition.com/cgi/advanced_search.cgi )

DIRECTIONS:  Preheat oven to 350º. Lightly grease a pie plate or baking dish with butter.   In a medium mixing bowl, add the pie filling, sliced pears, erythritol and cinnamon and stir.  Pour into greased dish and dot with the rest of the 1st tablespoon of the butter.  Make the topping by melting the butter in a glass bowl.  Beat in the egg with a fork.  Add the coconut cream and finally all the dry ingredients.  Blend well with the fork and evenly dot the top of the fruit with small blobs of the dough.  Pop into preheated 350º oven for about 20 minutes or so, until the topping is lightly browned.   Eat while still warm.  ENJOY!

NUTRITIONAL INFO:  Makes 6 servings, each contains:

140 calories  (higher with all almond flour)

8 g   fat

15.87 g  carbs, 5.02 g  fiber, 10.85 g  NET CARBS (slightly higher with all almond flour)

4.1 g  protein

<10% RDA all macronutrients

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