Secret Family Recipe: Blackberry Cobbler
Sugar-Free Cobbler Crust Ingredients (can use store bought pie crust)
Blackberry Cobbler Filling Ingredients:
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.