Fruit Cobblers seem to be popular in the US, not so much here. Traditionally Cobblers are made with peaches, but as peaches are high in carbs, I decided to try a Low Carb Blackberry Cobbler.
Blackberries are low in carbs and high in fibre and antioxidants. Teamed with our Low Carb Cupcake Mix, we now have a Winter Warmer Dessert to enjoy.
I used 1/2 a packet, so that leaves you with the other half to make a small batch of 6 Cupcakes.
Cook Time: 35-40mins
- 110g (1/2 packet) Low Carb Cupcake Mix
- 40g Almond Meal (approx 2 TB)
- 400g Frozen Blackberries. (thawed out) – cheaper than fresh!
- 80g Chilled Butter (not margarine)
- 1 egg
- 1-2 teasp of sweetener of choice
- 1/4 milk of choice (I used Unsweetened almond milk)
- 1/2 small lemon ( to squeeze on berries)
- flaked almonds to sprinkle on top
Method for Berry mix:
- Put the thawed out berries with natvia, lemon juice in the baking dish.
- Stir to combine everything and make sure that the blackberries are all evenly coated.
- Let the mix sit for 15-20 minutes for the blackberries to macerate so that the sweetener dissolves and the berries release their juices.
Method for Top Layer.
- Preheat the Oven for 190 degrees.
- Pop the cupcake mix and almond meal into a bowl.
- Grate the chilled butter into the dry mix, using a fork or your hand combine into a crumble sort of texture. Make a well in the centre
- Pour the egg and milk into the well and mix until the mix is just moistened.
- Using a large spoon, scoop up the mix and spread it evenly over the berries, about an inch thick. It should be the consistency of a thick batter
- Sprinkle with flaked almonds (this is optional)
- Pop in the oven for 35-40mins or until the top is golden and the berries are bubbly.
- Serve with cream (again optional but YUMMY!)
For more great Low Carb recipes, click here