No Sugar Added Berry Cobbler (Low Carb)

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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

Try These Recipes Too!

• Sugar-Free Ice Cream
• Sugar-Free Flourless Chocolate Cake
• Healthy Granola Bars

If you haven’t yet, please pre-order my brand new cookbook, Bigger Bolder Baking!

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