A good friend of mine recently published her mother’s recipe for a wonderful fruit cobbler. I immediately thought about adapting it for low carb. While there are challenges and I needed to make a couple of adjustments to the original recipe, I came up with a really wonderful cobbler recipe that is low in cabs and absolutely delicious.
You can find Tilla Field’s original recipe on her daughter Tina’s blog here.
I actually made two attempts at this, the first made a blackberry cobbler that was more like a cake, but the recipe below will be more of a cobbler when used with blackberries, raspberries, gooseberries, or, probably, any other berry or stone fruit you can find. If you use cranberries, turn them into cooked and popped cranberries with a sugar-free substitute sweet sauce first.
Cast Iron Skillet Peach Cobbler
Based on Tilla Fields Magic Fruit Cobbler
Adapted for low carb by Rene Averett
1 1/2 to 2 cups Peaches, sliced
3/4 cup Low Carb Flour
1/4 cup plus 1 tablespoon Sugar Substitute
1/4 cup LC Sweet Brown Sweetener or Splenda & Brown Sugar (optional)
1 teaspoon Baking Powder
1/3 cup Cream plus water to make 1/2 cup
2 tablespoons Oil
1/2 teaspoon Vanilla
2 tablespoons Butter
1/2 teaspoon Cinnamon
1/8 teaspoon ground Cloves
Note: If you’re not using a brown sugar substitute, add an additional 1/4 cup of white sugar substitute.
Preheat oven to 370 F. (High altitude) Melt butter and set aside.
In a medium bowl, mix the dry ingredients – flour, 1/4 cup sugar substitute, brown sugar substitute, baking powder, and salt.
In a smaller bowl, mix the egg, oil, vanilla and cream plus water until they are blended.
Add the wet ingredients to the dry ones and mix together until combined.
In an 8-inch cast iron skillet (or equivalent-sized deep baking pan) add the peach slices, 1 tablespoon sugar substitute, juices, cinnamon, and cloves. Stir the spices into the peaches.
Pour the batter over the top evenly. Smooth it carefully around with a wooden spoon if needed. Pour the melted butter over the top.
Bake for 30 to 40 minutes until golden brown.
Cool for at least 10 minutes, then serve. Add a little cream or ice cream if you wish.
Makes six servings.
Nutrition Information per serving: (Using Sweet Brown or all 0 carb SS)
Calories: 153.3 Fat: 11.3 g Net Carbs: 3.7 g Protein: 3.9 g
Nutrition Information per serving: (Using Splenda/BrownSugar and 0 carb SS)
Calories: 185.3 Fat: 11.3 g Net Carbs: 11.0 g Protein: 3.9 g
Nutrition Information per serving: (Using Splenda powder)
Calories: 153.3 Fat: 11.3 g Net Carbs: 12.4 g Protein: 3.9 g
For this recipe, I used 1/4 cup CarbQuick from Tova foods, 1/4 cup Dixie Diner Bakesquick , and 1/4 cup Almond Flour for the low carb flours. The combination made a beautiful, light, and delicious cobbler crust.
Blackberry Cobble Cake
This is my blackberry fail. Not that it didn’t taste good, but that it didn’t work exactly right. The original recipe calls for the butter on the bottom, the batter next–not stirred in–then the fruit on top. When using regular flour or even Bisquick, the flour will combined with butter and rise to the top so the fruit is under the crust and you get a nice crust. With this and the impossible pies I’ve tried with low carb flours, I’ve only had it work property once, but I thought I would try it. The result is more like a blackberry cake than a cobbler. But it does taste good.
For this cobble cake, I used the same recipe as above for the peach cobber, only using 1-1/2 cup of blackberries. For the flour, I used 1/4 cup Almond Flour and 1/4 cup Coconut Flour. I also added 1/4 cup Egg Whites, and about 1/4 cup water. The coconut flour hydrates to double its size or more. I did not put in any ground clove in this one.
I’m confident that if you put the berries on the bottom, the batter mix on top, then pour the melted butter over the top, it will produce a lovely baked cobbler.
Give these a try. You won’t regret it. Thank you to Tina Fields – love ya’, girl – for allowing me to share this wonderful recipe.