Low Carb Blueberry Crisp/Cobbler

Blueberry CobblerThis recipe is taken (and altered) from my original recipe scratched out in pencil on a torn piece of paper (which I still have).  I used to make (the real deal sugared kind) blueberry cobbler in a full size hotel pan for the restaurant which was probably about 6 qts. or about 32 servings at a time and this is how we served it. Either traditionally with vanilla ice cream or very simply drizzled with heavy cream-customers choice-and yeah some even ask for whipped cream too.  If you don’t have tapioca starch, don’t worry about it. All it does is thicken the berry juices and really-who cares?

I don’t eat ice cream anymore but the drizzled heavy cream (or whipped cream) works for me and it will probably work for you as well.  That little blob on the cobbler?  It’s Crème Fraîche

This actually may be best described as a crisp rather than a cobbler which is what it looks more like. When taken out of the oven and cooled the top is very “crispy”.

How’s this for a bunch of names that can essentially be the same thing:

  • Cobbler
  • Crisp
  • Crumble
  • Betty
  • Slump
  • Grunt
  • Buckle
  • Sonker
  • Pandowdy

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Blueberry Crisp/Cobbler
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Ingredients
  1. 6 C Blueberries (Thawed Frozen Work As Well)
  2. 2 T Lemon Juice
  3. 2 t Tapioca Flour (Optional)
  4. ⅛ Nutmeg (Optional-But Adds Depth)
  5. ⅛ t Allspice (Optional-But Adds Depth)
  6. 2 C Almond Flour
  7. ¼ C Coconut Flour
  8. ¼ C Arrowroot
  9. ¼ t Xanthan Gum
  10. 48 Drops Liquid Splenda (Divided)
  11. 2 Beaten Eggs
  12. 2 T Water
  13. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Put berries into 9”x9” baking dish.
  3. Add 24 drops Splenda to lemon juice, put over blueberries and sprinkle with nutmeg, allspice & tapioca. The tapioca will thicken the berries and is not necessary-especially if you don’t have it.
  4. Mix rest of dry ingredients.
  5. Add 24 drops Splenda to beaten eggs & water and pour into dry ingredients.
  6. Now get your hands in there and mix well.
  7. Dot blueberries with pinched teaspoonfuls of topping so most all of them are covered.
  8. Drizzle butter all over cobbler topping.
  9. Bake, lightly covered for 15 minutes, uncover and bake additional 30 minutes or until bubbling and topping is golden brown and delicious.
  10. 16 Servings
  11. 198 Calories, 4.2g Protein, 11.2g Carbs, 3.0g Fiber, 8.2g Carbs
Notes
  1. You can make any cobbler with this recipe by altering fruits, spices, and with the addition of extracts.
  2. Strawberry-Rhubarb Cobbler- no tapioca & adding a couple of T of water, a T of orange extract and a bit more sweetener.
  3. Mixed Berry Cobbler using blueberries, raspberries, blackberries.
  4. Raspberry Cobbler-adding 2 t almond extract.
  5. Blackberry Cobbler
  6. Go Crazy
Low-Carb Scams http://low-carb-scams.com/

  • sbechler

    16 servings from a 9×9 pan seems like a pretty small serving for 20 carbs.

    • I think you would find that this makes quite a lot of cobbler and I have no idea where you are seeing 20g carbs anywhere. The carb count is 11.2g with 3g fiber.

  • Kathy Ruth

    Slump and grunt are cooked on the stove, not in the oven. They are NOT synonymous to crisp/cobbler.