My husband and I just adore blackberry cobbler. It has always been my favorite dessert int he world. I make a fairly small pan of this using my “Flour” Crust with some regularity. This recipe has 5 small servings because blackberries are quite high in carbs. I’m pleased with this recipe as it has just the right amount of fruit, liquid and sweetness for our taste. It gets even better overnight (if there’s any leftover, that is). This recipe is not suitable until the berries rung of the Atkins carb-re-introduction ladder in OWL (Ongoing Weight Loss) Phase 2.
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:
140 cals, 10.82 g fat, 16.72 g carbs, 9.04 g fiber, 7.68 g NET CARBS, 3.22 g protein