Mixed Berry Cobbler

July is unquestionably the month to enjoy fresh fruits, especially berries, here in the northwest. I usually like my peaches in Cobbler; however, seasonal berries are a delightful alternative. The culinary word ‘cobbler’ was first noted in 1859, meaning a deep-dish fruit pie with a thick, scone-like crust reminiscent of cobblestone. Choose your favorite fresh berries or mixed berries for variety. Then place scoops of the batter on top to create a cobblestone appearance. Best eaten warm with a scoop of ice cream; however, my grandfather used to eat leftover Cobbler for breakfast with cream poured over the top, which I still enjoy.

Cobblestone scone-like dessert.

12 servings

INGREDIENTS:

4 cups fresh mixed berries (blueberries, raspberries, blackberries of choice)

8 tablespoons allulose, divided

1 ½ teaspoon psyllium husk powder

½ cup butter, at room temperature

2 eggs

1 teaspoon vanilla extract

¼ teaspoon salt

1 ½ teaspoons baking powder

½ cup almond flour

⅓ cup coconut flour

DIRECTION:

1.     Preheat the oven to 375°F. Lightly butter a nine-inch round pie or baking pan.

2.     Combine the berries with two tablespoons allulose and psyllium husk powder in a mixing bowl. Distribute evenly over the bottom of the prepared baking dish.

3.     Beat the butter and six tablespoons of allulose until creamy. Add the eggs, vanilla, and salt, blending well. Add the almond flour and coconut flour, mixing well.

4.     Scoop 12 small ice cream scoops of batter on top of the berries. Slightly flatten each batter scoop to cover the berries. Place in the oven and bake until bubbly and browned on top, about twenty-five to thirty minutes.

5.     Cool a few minutes before serving. Best topped with a scoop of ice cream.

Mixed Berry Cobbler

Mixed Berry Cobbler
Yield: 12 servings
Author:
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
July is unquestionably the month to enjoy fresh fruits, especially berries, here in the northwest. The culinary word ‘cobbler’ was first noted in 1859, meaning a deep-dish fruit pie with a thick, scone-like crust reminiscent of cobblestone. Choose your favorite fresh berries or mixed berries for variety. Then place scoops of the batter on top to create a cobblestone appearance. Best eaten warm with a scoop of ice cream; however, my grandfather used to eat leftover Cobbler for breakfast with cream poured over the top, which I still enjoy.

Ingredients

  • 4 cups fresh mixed berries (blueberries, raspberries, blackberries of choice)
  • 8 tablespoons allulose, divided
  • 1 ½ teaspoon psyllium husk powder
  • ½ cup butter, at room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ cup almond flour
  • ⅓ cup coconut flour

Instructions

  1. Preheat the oven to 375°F. Lightly butter a nine-inch round pie or baking pan.
  2. Combine the berries with two tablespoons allulose and psyllium husk powder in a mixing bowl. Distribute evenly over the bottom of the prepared baking dish.
  3. Beat the butter and six tablespoons of allulose until creamy. Add the eggs, vanilla, and salt, blending well. Add the almond flour and coconut flour, mixing well.
  4. Scoop 12 small ice cream scoops of batter on top of the berries. Slightly flatten each batter scoop to cover the berries. Place in the oven and bake until bubbly and browned on top, about twenty-five to thirty minutes.
  5. Cool a few minutes before serving. Best topped with a scoop of ice cream.

Nutrition Facts

Calories

176.94

Fat (grams)

14.05 g

Sat. Fat (grams)

5.93 g

Carbs (grams)

10.84 g

Fiber (grams)

3.89 g

Net carbs

6.95 g

Sugar (grams)

5.02 g

Protein (grams)

3.78 g

Sodium (milligrams)

180.26 mg

Cholesterol (grams)

47.62 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

cobbler, berries
dessert
American
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Linda Hierholzer