Sugar-Free Blackberry Cobbler Recipe
I loved my grandma’s fresh blackberry cobbler. Unfortunately, my husband is diabetic and sugar is out of the question. So there is a little twist on this Southern summertime favorite deserts. It is absolutely delectable.
Ingredients
Crust
- 4 c. all-purpose flour
- 2 c. 2 sticks vegetable shortening
- 1 tsp. salt
- ½ c. ice water
- 1 egg yolk
- 1 T. heavy or whipping cream
Filling
- 6 to 8 c. fresh or frozen blackberries
- 2 T, flour
- 1½ c. granulated no-calorie sweetener adjusted accordingly to the sweetness of blackberries
- 2 T. cold unsalted butter cut into small squares
- sugar-free vanilla ice cream
Instructions
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Preparation
Crust
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Sprinkle ¼ cup water over the dough, a tablespoon at a time, mixing quickly with a fork after each. Mix until dough holds together and forms a ball.
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Place ball on floured non- stick pastry mat. Pat dough into a rectangle shape. Roll until it forms a rectangle about 1/8-inch thick and 2-inches wider than a 9x13-inch baking dish. Repeat to make the top crust.
Filling
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Preheat oven to 400°F. Place blackberries in a large-sized bowl. (If berries are frozen, do not thaw.) Add 1 cup sugar substitute and mix. Sift 1 tablespoon flour over bottom of a crust-lined baking dish. Pour berry mixture over floured crust.
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Sprinkle remaining sugar substitute over berries. Sift 1 tablespoon flour over top. Dot filling with little squares of cold butter. Top pie with second crust and crimp edges.
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Whisk egg yolk and cream together in a small-sized bowl. Use a pastry brush to brush egg wash over the top crust. Cut 3 to 4 slits in the crust. In several places, poke holes in the crust with a fork.
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Bake for 20 minutes. then remove from oven and cover edges with strips of foil. Reduce oven temperature to 350°F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling bubbling.
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Cool and serve with a scoop of sugar-free vanilla ice.