Everyone's invited to taste summer. A blackberry cobbler that's gluten-free and sugar-free welcomes one and all to the table.
In my quest to prepare comfort food that's healthy, delicious, and tummy-friendly, I'm experimenting with gluten-free products, sugar-free alternatives, and lactose-free dairy items. As I read to educate myself on cooking/baking foods for better digestive health, I regress from time to time and daydream about desserts, thick juicy burgers on brioche buns, and the like. I've always been partial to cobblers, especially during the summer months as fresh fruits like blackberries are readily available.
Speaking of fresh fruit, I remember an abundance of blackberry bushes at my childhood home in Arkansas. Growing up in the 60s, it was very normal for kids to play outside all day without parental interference. After breakfast, kids in the neighborhood would meet on the fringes of backyards to ride bikes, play games, and be kids. I'm not sure whose property grew the blackberries but everybody was invited to his/her fair share. After playing all day in and around the berry bushes, I recall returning home with purple-stained feet and hands. Feet from stepping on the excess number of blackberries that fell to the ground and hands from shoving the sweet treat into my mouth (I'm sure I ate them off the ground too).
I remember my mom made a delicious blackberry cobbler. Her cobblers were always very sweet and we would add vanilla ice cream to cut the sweetness. I have no doubt she picked a few blackberries from the neighborhood bushes to make the scrumptious after-dinner delight. Whether you prefer blackberry, blueberry, peach, cherry, or even strawberry; the sweet, tart, buttery, warm, dessert was always a crowd-pleaser.
The question is... can cobblers be made for someone with special dietary needs? The answer is Yes! In my recipe, you'll notice a couple of secret ingredients too that provide additional sweetness and flavor. Enjoy!
Two cups of blackberries
One cup of raspberries
Cup of self-raising gluten-free flour (Bob's Red Mill 1 to 1 Baking Flour)
Cup of Swerve sugar substitute
3/4 cup lactose-free milk
Stick of melted unsalted butter
1/4 tsp. baking soda
1/4 tsp. cinnamon
Directions: Preheat the oven to 350 degrees. Add blackberries and raspberries to one bowl and sprinkle with baking soda and cinnamon. Set aside.
Melt butter in an 8 x 8 pan (use aluminum, glass, non-stick, whatever your preference). Set aside.
Combine sugar, flour, and milk. Mix.
Spread batter over the top of the butter. Don't mix. Add berries on top of the batter. Bake for 50 minutes until golden brown and bubbling. Serve with vanilla ice cream and a sprig of mint on top.
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