This is what I did with the other half of the bag of blackberries leftover from my Blackberry Ice Cream experiment earlier this week. This came out VERY good!
Now that I've found a good pie crust recipe, I'm beginning to explore pies, cobblers and empanadas a bit more. I purposely made a small cobbler because I'm not eating desserts much these days. Just sample them and evaluate the final results to see if the recipe is worthy of posting on my website. This one definitely passes all tests.
Once again, my husband requested a blackberry cobbler so I made him a fairly small pan of this tonight using my “Flour” Crust. This recipe only has 5 small servings because blackberries are quite high in carbs. But the result was quite good for my first low-carb cobbler attempt. Just the right amount of fruit, liquid and sweetness. This recipe is not suitable until the berries rung of OWL.
INGREDIENTS:
1½ c. frozen blackberries (no sugar added)
½ c. water
½ c.granular Splenda
½ c. + 2 T. erythritol
1/3 tsp. xanthan gum (or your favorite thickener)
2 T. cold butter
1 recipe Peggy’s “Flour” Pie Crust:
http://buttoni.wordpress.com/2010/1...lour-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 calories
10.82 g fat
16.72 g carbs, 9.04 g fiber, 7.68 g NET CARBS
3.22 g protein
30% RDA Vitamin E, 60% copper, 33% magnesium, 60% manganese, 26% phosphorous, 20% thiamin, 66 mg potassium