Diabetic-Friendly Warm & Sweet Blackberry Cobbler
Ingredients
For the Filling
- 4 cups fresh or frozen blackberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch (optional, to thicken)
- 1/4 cup sugar substitute (like Stevia, Monk Fruit, or Erythritol)
- 1/2 teaspoon ground cinnamon (optional)
For the Topping
- 1 cup almond flour (for a low-carb alternative)
- 2 tablespoons coconut flour
- 1/4 cup sugar substitute (like Stevia or Monk Fruit)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsweetened applesauce or melted coconut oil
- 1 large egg (or egg substitute for vegan version)
- 1/4 teaspoon vanilla extract
- 1/4 cup unsweetened almond milk (or any plant-based milk)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similar-sized oven-safe dish.
2. Prepare the Filling
In a medium bowl, combine the blackberries, lemon juice, cornstarch (if using), sugar substitute, and cinnamon. Toss gently until the blackberries are evenly coated. Pour the mixture into the prepared baking dish and set aside.
3. Make the Topping
In a separate bowl, combine the almond flour, coconut flour, sugar substitute, baking powder, salt, and cinnamon. Mix well.
Add the applesauce (or melted coconut oil), egg (or egg substitute), vanilla extract, and almond milk to the dry ingredients. Stir until a thick batter forms.
4. Assemble the Cobbler
Spoon the topping over the blackberry filling in dollops, covering most of the berries but leaving some spaces for a rustic look.
5. Bake
Bake for 40–45 minutes or until the topping is golden brown and a toothpick inserted into the topping comes out clean.
6. Serve
Allow the cobbler to cool slightly before serving. It’s perfect on its own or with a small scoop of sugar-free vanilla ice cream or a dollop of whipped cream.
