By Cat, Jan 2015 (Photo, right, from Wikimedia Commons)
See also: 1. Cobblers, Shortcakes & Crips Menu
I think I can safely say that berries – raspberries, blackberries, loganberries, marion berries, strawberries, blueberries, and huckleberries – are my favorite fruit. I also love peaches, especially when they are just picked and ripe (not picked green and then warehoused to ripen). So this recipe from the back of a package of frozen blackberries appeals to me.
The original adds a typical brown sugar, butter and flour streusel topping, but because I’m avoiding high-carb foods like sugar and flour, I use a ground nut topping. I provide both options here.
Blackberry-Peach Brunch Cobbler
One of the unusual things about this recipe is that the fruit mixture includes Greek yogurt and eggs. It also includes flour as a thickener and sugar to sweeten the mix. I give a stevia option for the sweetener, but other common thickeners are equally high-carb, so I don’t have a good substitute.
I’ve not tested this recipe for either topping version; I have, however, made topping version 2 with apples for an apple crisp and I absolutely loved that topping. If you have the time, soak the pecan halves overnight, before preparing the recipe. This soak improves their nutritional value.
Serves 8 – 12
Ingredients & Equipment:
- Topping version 1
- ½ cup each unbleached white flour and whole wheat pastry flour (alternately, use white spelt flour and whole spelt flour)
- ½ cup Rapadura sugar
- ½ tsp unrefined sea salt
- ½ cup (1 cube) butter, melted
- Topping version 2 (grain- and sugar-free)
- ⅛ tsp stevia extract powder (or 3 – 6 Tbsp Rapadura Sugar)
- 2 tsp. cinnamon
- 1 ½ – 1 ¾ cup almond flour/meal
- ¾ – 1 cup of pecan halves (preferably presoaked overnight)
- 6 tablespoons of butter, melted
- 3 cups fresh or frozen blackberries
- 2 cups fresh or frozen sliced peaches
- ¼ cup Rapadura sugar (or ⅛ tsp stevia extract powder)
- ¼ cup unbleached white flour
- 4 eggs at room temperature
- 1 cup Greek yogurt (plain, unsweetened)
- 1 tsp real vanilla extract
- 2 medium and 1 large mixing bowls
- 9″ x 13″ baking dish (or other baking dish of similar capacity, or two smaller baking dishes)
- If using Topping version 1, preheat oven to 375°F; if using Topping version 2, preheat oven to 350°F. Butter baking dish.
- Topping version 1: Combine flour, sweetener and salt in medium bowl. Melt butter and add with vanilla to flour mixture and stir to combine. Set aside while you make the filling.
- Topping version 2: Halve each peach half, or chop them coarsely. Stir cinnamon into stevia (or sugar).
- Measure almond meal into mixing bowl; add cinnamon/sweetener mix and mix well with fork or whisk. Add prepped pecans. Set aside (you will add butter later).
- Filling: Combine fruits in medium bowl. Sprinkle sweetener over the fruit and stir to combine; let rest a few minutes. Then add flour, and toss to coat.
- Spread fruit mixture into prepared baking pan and set aside.
- Using large bowl, beat eggs, yogurt and vanilla together with electric mixer on medium speed. Then pour over fruit mixture in baking dish.
- If using Topping version 1: sprinkle topping over evenly over the yogurt mixture.
- Place in oven and bake 50 – 55 minutes, until topping is golden brown.
- If using Topping version2: Melt butter and pour over the nut mixture, then toss with fork or fingers to make a crumble, and sprinkle over the yogurt mixture.
- Cover baking dish with foil; bake for 30 minutes in preheated oven. Then remove foil and continue to bake the crisp for another 20 – 30 minutes, checking it every once in a while to be sure it isn’t getting burnt.
- All versions: Remove cobbler when done, and let rest on a cooling rack to cool slightly before serving.