Low Fat Blackberry Cobbler Recipes

HEALTHY BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. In a large bowl, combine sugar, tapioca and allspice. Add blackberries and orange juice; toss to coat. Let stand for 15 minutes. Spoon into a greased 2-qt. baking dish., In a large bowl, combine flour, 1/3 cup sugar, baking soda and salt. Combine yogurt, milk and butter; stir into dry ingredients until smooth. Spread over the berry mixture. , Bake for 20 minutes; sprinkle with remaining sugar. Bake until golden brown, 25-30 minutes. Serve warm.

HEALTHY SUGAR-FREE LOW CARB BLACKBERRY COBBLER RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, toss together the berries, lemon juice, and sweetener. Sprinkle (don't dump) a tablespoon gelatin over the mixture and mix to combine, then repeat with the other tablespoon gelatin.
• Transfer the berries to the bottom of a glass or non-stick 8x8 inch (20x20 cm) baking pan.
• In another large bowl in the microwave, or a saucepan on the stove, melt the coconut oil. Remove from heat.
• Stir the vanilla extract into the melted coconut oil. Stir in the almond flour, sweetener, baking powder, and sea salt. The dough should be crumbly, but buttery and a little moist.
• Crumble the dough over the top of the berries in the pan, leaving some small spaces of berries shining through.
• Bake the cobbler for about 25-30 minutes, until the top is golden. Rest at least 10 minutes before serving, or cool to room temperature for even thicker cobbler.

MAMA'S BLACKBERRY COBBLER

Steps:

• Preheat oven to 350°. Pour 1/2 cup melted butter into an 8-in. square baking dish. In a small bowl, combine flour, 1 cup sugar, milk and vanilla until blended; pour into prepared dish. In another bowl, combine blackberries, remaining 1/2 cup sugar and remaining 2 tablespoons melted butter; toss until combined. Spoon over batter., Bake until topping is golden brown and fruit is tender, 45-50 minutes. Serve warm.

LOW FAT BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 and spray a 7"x 9" baking pan.
• In a medium bowl, mix all ingredients together well, except blackberries and pour into pan.
• Place blackberries on top of the batter.
• If using frozen blackberries allow them to partially defrost.
• Bake 45-50 minutes, or until dark golden brown.
• Remember this will appear darker than what you may be used to.

LOW FAT MIXED BERRY COBBLER - WEIGHT WATCHERS TOO!

Steps:

• Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
• In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
• In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
• In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.

LOW FAT BLUEBERRY COBBLER

Steps:

• In a bowl, mix together dry ingredients.
• Add milk and whisk until smooth.
• Pour batter into lightly greased 8x8 inch pan.
• Sprinkle blueberries on top.
• Bake in a preheated 350°F oven for 40 minutes or until lightly browned.
• Serve and eat.