Free Purecane Digital Recipe Download with any purchase for a limited time.

Shop
Learn Recipes Log in

Secret Family Recipe: Blackberry Cobbler

The secret’s out! Purecane team member Kerstin, will probably get in trouble for sharing her family’s secret recipe, but it’s too good not to share. This kid and family-approved dessert is perfect for sharing with loved ones. We’ve taken this simple recipe and made it reduced sugar using Purecane™ zero-calorie Baking Sweetener, allowing you to share something delicious without all that added guilt and sugar that a sweet treat like this would usually have. The only sugar in this recipe is the blackberries, which are naturally a lower sugar fruit and high in antioxidants! Homemade and just like grandma's secret recipe, this cobbler will be the talk of any table!
By Kerstin of @bakinbabexoxo
Prep Time
PREP TIME
30 mins
Cook Time
COOK TIME
1 hour 5 mins
Total Time
TOTAL TIME
2 hours 35 mins
Servings
SERVINGS
8 servings

Ingredients

Sugar-Free Cobbler Crust Ingredients (can use store bought pie crust)

· 2 ½ cups all-purpose flour
· ½ teaspoon salt
· 2 sticks of cold unsalted butter (diced into ¼” pieces)
· 7 tablespoons water (cold)
· Optional: Purecane™ Baking Sweetener for topping

 

Blackberry Cobbler Filling Ingredients:

· 4 cups blackberries (frozen or fresh)
· 1 tablespoon cold unsalted butter
· 1-2 tablespoons cornstarch
· ⅛ teaspoon ground cinnamon
· 1 cup water
· 1 egg
· Optional: juice of ½ lemon for added tart flavor 

 

Directions

1. Preheat the oven to 400°F. Grease the bottom and sides of a baking dish. Set aside.

Optional Sugar-Free Cobbler Crust. If using store-bought pie crust, skip to step 6:

2. Place flour, Purecane™ Baking Sweetener, and salt into the bowl of a food processor and pulse a few times to combine. (can use a blender or nutribullet)
3. Add cold diced butter and pulse the mixture until coarse crumbs form with some small-sized pieces, then stop mixing. The mixture should remain dry and powdery. 
4. Add seven tablespoons of cold water and pulse just until moist clumps or small balls form. To test the consistency of the mixture, press a piece of dough between your fingertips, and if the dough sticks together, you have added enough water. If not, add more water, a teaspoon full at a time. Be careful not to add too much water, or the dough will be sticky and difficult to roll out.
5. Transfer dough to a clean work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover each disc with plastic wrap and refrigerate 1 hour.
6. In a medium saucepan, mix together Purecane™ zero- calorie Baking Sweetener, cornstarch, cinnamon, and boiling water. Bring the mixture to a boil over medium heat. Boil for 5 minutes, occasionally stirring, until thickened. Remove from the heat and add the blackberries; mix gently until the blackberries release some juice. Set aside.
7. Once cobbler filling is mixed, remove either store-bought pie crust or sugar-free cobbler crust from the refrigerator. Start to roll out your crust on a lightly floured surface until dough is about ⅛” inch thick. Then place your dough over your baking dish taking care to press the dough into the corners without stretching too thin. Trim the edges of the overhang dough leaving about ½” overhang all the way around. This extra dough will be used for your lattice top.
8. Take your second disk of dough and roll out onto a lightly floured surface, rolling the same ⅛” thickness. Then cut the dough into 10 to 12 strips about 1 inch in diameter and weave a lattice crust on top. Trim the excess dough to the same size as the overhanging dough. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
9. Brush the pastry with the beaten egg and sprinkle with Purecane™ zero- calorie Baking Sweetener.
10. Bake at 400°F for 10 minutes, then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
11. Remove cobbler from oven and allow to cool at room temperature.
12. Once cool, slice the cobbler, serve and enjoy! Optional: add sugar-free whipped cream or ice cream for serving. 

Made with Purecane


Did you like this classic cobbler recipe? Check out some of our other family favorite dessert recipes using all-natural, zero-calorie Purecane™! 


Surprise your friends and loved ones with this delicious and unique cake recipe: Lemon Cardamom Cake


A scrumptious fruity pie that will never go out of season!: Cherry Pie


After one bite you won't believe this is a sugar-free apple pie!: Sugar-Free Apple Pie


Tags: Cobbler,   Reduced Sugar,   Dessert,   Easy,   Blackberry,   Cinnamon,   Strawberry,   Family Recipe,   Kid Friendly,   Pie.

Secret Family Recipe: Blackberry Cobbler
Secret Family Recipe: Blackberry Cobbler

The secret’s out! Purecane team member Kerstin, will probably get in trouble for sharing her family’s secret recipe, but it’s too good not to share. This kid and family-approved dessert is perfect for sharing with loved ones. We’ve taken this simple recipe and made it reduced sugar using Purecane™ zero-calorie Baking Sweetener, allowing you to share something delicious without all that added guilt and sugar that a sweet treat like this would usually have. The only sugar in this recipe is the blackberries, which are naturally a lower sugar fruit and high in antioxidants! Homemade and just like grandma's secret recipe, this cobbler will be the talk of any table!
By Kerstin of @bakinbabexoxo

Ingredients

Sugar-Free Cobbler Crust Ingredients (can use store bought pie crust)

· 2 ½ cups all-purpose flour
· ½ teaspoon salt
· ½ tablespoon Purecane™ zero- calorie Baking Sweetener
· 2 sticks of cold unsalted butter (diced into ¼” pieces)
· 7 tablespoons water (cold)
· Optional: Purecane™ Baking Sweetener for topping

 

Blackberry Cobbler Filling Ingredients:

· 4 cups blackberries (frozen or fresh)
· 1 tablespoon cold unsalted butter
· 1 cup Purecane™ zero- calorie Baking Sweetener
· 1-2 tablespoons cornstarch
· ⅛ teaspoon ground cinnamon
· 1 cup water
· 1 egg
· Optional: juice of ½ lemon for added tart flavor 

 

Directions

1. Preheat the oven to 400°F. Grease the bottom and sides of a baking dish. Set aside.

Optional Sugar-Free Cobbler Crust. If using store-bought pie crust, skip to step 6:

2. Place flour, Purecane™ Baking Sweetener, and salt into the bowl of a food processor and pulse a few times to combine. (can use a blender or nutribullet)
3. Add cold diced butter and pulse the mixture until coarse crumbs form with some small-sized pieces, then stop mixing. The mixture should remain dry and powdery. 
4. Add seven tablespoons of cold water and pulse just until moist clumps or small balls form. To test the consistency of the mixture, press a piece of dough between your fingertips, and if the dough sticks together, you have added enough water. If not, add more water, a teaspoon full at a time. Be careful not to add too much water, or the dough will be sticky and difficult to roll out.
5. Transfer dough to a clean work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks. Cover each disc with plastic wrap and refrigerate 1 hour.
6. In a medium saucepan, mix together Purecane™ zero- calorie Baking Sweetener, cornstarch, cinnamon, and boiling water. Bring the mixture to a boil over medium heat. Boil for 5 minutes, occasionally stirring, until thickened. Remove from the heat and add the blackberries; mix gently until the blackberries release some juice. Set aside.
7. Once cobbler filling is mixed, remove either store-bought pie crust or sugar-free cobbler crust from the refrigerator. Start to roll out your crust on a lightly floured surface until dough is about ⅛” inch thick. Then place your dough over your baking dish taking care to press the dough into the corners without stretching too thin. Trim the edges of the overhang dough leaving about ½” overhang all the way around. This extra dough will be used for your lattice top.
8. Take your second disk of dough and roll out onto a lightly floured surface, rolling the same ⅛” thickness. Then cut the dough into 10 to 12 strips about 1 inch in diameter and weave a lattice crust on top. Trim the excess dough to the same size as the overhanging dough. Lightly dampen the top and bottom edges of the dough strips with a wet finger. Fold the excess overhang up and over the edges of the strips to seal. Crimp or seal the edges with a fork.
9. Brush the pastry with the beaten egg and sprinkle with Purecane™ zero- calorie Baking Sweetener.
10. Bake at 400°F for 10 minutes, then reduce the heat to 350°F and continue baking for about 45 to 55 minutes or until the crust is golden brown and the juices are bubbling. If the crust is browning too quickly, tent the cobbler with foil as needed.
11. Remove cobbler from oven and allow to cool at room temperature.
12. Once cool, slice the cobbler, serve and enjoy! Optional: add sugar-free whipped cream or ice cream for serving.