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Hi Bold Bakers!
As far as I’m concerned, warm berry cobbler with a scoop of vanilla ice cream is one of life’s greatest pleasures. Since I’m all about making over classic desserts to be more delicious and nutritious, it’s about time I took on this fruity favorite.
Typically, cobbler is made with a wheat-based biscuit topping and then the already sweet fruit is made sweeter with refined sugar. So, I created a lower carb, wheat & gluten-free biscuit and switched out white sugar for my favorite monk fruit sweetener. This new take on one of my old favorites is PERFECTION. I don’t know what I like more, the sweet moist biscuits or the fruity berry filling. Luckily, I don’t have to choose!
What is Tapioca Starch?
Tapioca starch, almond flour, and coconut flour are the main ingredients in the biscuits that top this cobbler. If any of you have ever used gluten-free all-purpose flour you might notice that this is a similar mix of ingredients.
Each of these plays an important role and is best not to be substituted, especially the tapioca starch. Tapioca starch is a fine powder made of a root veg called cassava. In this case, it adds elasticity and a chew to the biscuits making them so they do not crumble. If you can not find tapioca starch it can be substituted with arrowroot flour, but I would not suggest leaving one of these out altogether as they are important to creating the right texture to the biscuits without adding any gluten or grain.
What Kind of Berries and Fruit Can I Use?
One of the things I love about cobbler is that it’s a very flexible recipe. I used a mix of fresh blackberries and raspberries as these are lovely and in season near me. As long as you keep the ratio of fruit the same you can really use any combination you like. This would be lovely with a mix of berries and stone fruit, apples, and even pears!
When Is My Berry Cobbler Done?
To ensure the cobbler is perfectly cooked, I like to cover it for half the time with tin foil. This gives the fruit time to cook through and form a juicy sauce without overcooking or burning the biscuits. After half the bake time, I remove the foil and cook for another 20-25 minutes, this makes both the filling and the biscuits come out perfectly cooked.
The cobbler is done when the biscuits are slightly puffed and golden brown and the berries look saucy and soft.
How Do I Store Berry Cobbler?
Fresh out of the oven warm cobbler is one of my favorite things! This is to be served almost immediately, but also is great reheated a day or two later. To store leftover cobbler, cover it with cling wrap and store it in the fridge for 3-4 days — or transfer it to an airtight container. To reheat it, just pop it in the microwave (if your container can be microwaved) or covered back in the oven if it’s still in the original pan!
Tips and Tricks to making No Sugar Added Berry Cobbler:
- Sift your almond flour to ensure the biscuit dough comes out smooth
- Add in oats to the biscuit dough for a heartier cobbler
- Substitute the eggs for a flax egg or apple sauce
- Top the biscuits with extra Lakanto sugar or coconut sugar for added crunch and sweetness
- Use frozen fruit if you do not have fresh
- Cut the biscuit dough into cute shapes using a cookie cutter to make the cobbler look extra fun
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No Sugar Added Berry Cobbler Recipe (Low Carb)
Ingredients
- 1 cup (4oz/115g) almond flour
- ½ cup (2 ½oz/71g) tapioca flour
- 2 tablespoons coconut flour
- 2 tablespoons Lakanto brown sugar, coconut sugar or turbinado sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons coconut oil, chilled
- 1 whole egg plus 1 egg white*
- 2 teaspoons vanilla extract
- 5 cups (25oz/710g) mixed fresh berries
- zest of 1 lemon
- 2-3 tablespoons lemon juice
- 2 tablespoons tapioca starch
- 1/2 cup (4oz/115g) Lakanto sugar, Swerve or coconut sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Pre-heat the oven to 350°F (180°C).
First Make the Biscuits:
- In a large bowl combine the almond flour, tapioca starch, coconut flour, Lakanto brown sugar, baking powder, and salt.
- Rub the cold coconut oil into the dry ingredients until you've reached the texture of coarse breadcrumbs.
- Add in the egg, egg white, and vanilla. Using your wooden spoon or your hands, bring the dough together into a ball. Once the dough has come together set aside to make the filling.
Berry Filling:
- In a large bowl combine the mixed berries, lemon zest, and juice, tapioca starch, sugar, and cinnamon. Gently fold everything together until the lemon juice, sugar and tapioca starch have formed a sauce, coating the berries.
- Transfer the berries to a 9 inch cast iron pan or casserole dish of your choice.
- Press the dough into 1 even layer about 3/4 inch thick. Using a biscuit cutter, cut out 6 rounds and place them on top of the berries.
- Loosely cover the cast iron pan with foil then bake for 20 minutes. After 20 minutes remove the foil and bake for another 20-25 minutes uncovered, until the biscuits are golden brown and the berries are burst and have formed a shiny sauce.
- Remove from the oven and allow to cool just slightly before serving with vanilla ice cream!
- Cover and store left over cobbler in the fridge for up to 3-4 days.
How is this considered sugar free? Misleading.
are you able to make a video too this i would love too see and then follow the recipe
So the last 6 ingredients are the filling?
Do you think this cobbler would be good if replace the berries with peaches? Looking to make a peach cobbler instead.
Love your shows and enjoy new recipes
I think there’s some mistakes in the nutritional facts, it says 280 calories in a serving but then 765 of those calories are from fat, 57g of protein seems unheard of, and 71g of carbohydrates wouldn’t be considered low carb by any standard. I think possibly the 280 was for a single serving but maybe the rest of the measurements were for the whole cobbler? Just thought you might want to fix this. ????