DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

"Sun Kissed" Mixed-Berry Cobbler

Prep: 15 mins | Cook: 45 min | Total: 1 hr | Servings:10..

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"Sun Kissed" Mixed-Berry Cobbler
"Sun Kissed" Mixed-Berry Cobbler
"Sun Kissed" Mixed-Berry Cobbler
As a low-carb lover and promoter, I'm asked almost daily, "How do you live without fruit?" Believe it or not, I'm often asked, "How do you live without vegetables?!" People are so misinformed ... I love fruit and I eat berries quite regularly. Blueberries are a particular favorite!

Here we're going to get into an EXCELLENT low-carb, sugar-free, gluten-free, grain free (ok, that's a lie ... there's an oat or two, but I'm on a roll!) mixed berry cobbler. Rest assured, this is FAR from FLAVOR-FREE. The taste sensation on this cobbler is as good as any you've ever had, but with DRAMATICALLY less carbs. Imagine a hot scoop of this stuff after a slow, lazy dinner, with a fresh scoop of sugar-free vanilla ice cream, melting and dripping all around your warm bowl. Or, imagine heating up a slice of this for breakfast, the day after.

Some coffee, a few slices of bacon and a nice slice of re-heated mixed berry cobbler before beginning my day? Yes, please!

. .
Mixed Berry FillingCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 each (140g)  orange6900183015
1/2 cup (100g)  'Swerve' or other sugar equivalent (Buy Now) 00010001000
1/4 tsp (1.17g)  guar gum (Buy Now) 3.3300.86.8600
1/4 tsp (1.5g)  xanthan gum (Buy Now) 5001.171.1700
1 dash (g)  salt0000000
4 cups (544g)  fresh or frozen mixed berries, unsweetened312046619.6046.4
1 tsp (4g)  vanilla extract11.5400.5000.5
Biscuitty DoughCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/4 cups (131.54g)  splendid gluten-free bake mix (recipe)680.5949.292744.7517.5027.25
1/2 cup (100g)  'Swerve' or other sugar equivalent (Buy Now) 00010001000
1 tsp (4g)  baking powder (Buy Now) 5001001
1/2 tsp (2g)  baking soda0000000
1/2 tsp (2g)  salt0000000
6 tbsp (84g)  unsalted butter, cold and cut into cubes6006600000
Totals (of 10 Servings):1686.46115.29g31g332.28g42.13g200g90.15g
Per Serving:168.6511.53g3.1g33.23g4.21g20g9.01g *

Method:

  1. Pre-heat oven to 350 F.
  2. Grease a 9" x 13" baking pan.
  3. With a zester, zest your orange. You can also use a vegetable peeler to peel the very outer orange layer of the orange (do not get the white "pith" part, it's bitter). You want enough of the zest, to create about 1 tsp of fresh zest. Juice the orange and split the juice into 2 cups, one with 1 tbsp of juice and the other with 1/4 cup of juice. If you have extra juice, add it to the 1 tbsp. portion. If you don't have enough, add a little water to arrive at 1/4 cup's worth of liquid, in the larger cup.
  4. In a mixing bowl, blend together your sugar equivalent, gums and salt. Make sure they're mixed well, as this will help prevent clumps.
  5. Add your berries to the bowl. Pour your 1 tbsp. of orange juice over the berries, along with the chopped zest and vanilla. Toss the berries so that they are evenly coated with the sugar mixture. Pour the mixture into your prepared pan and spread it evenly.
  6. In a large mixing bowl, combine your baking mix, sugar equivalent, baking powder, soda and salt. Mix together.
  7. Cut in your butter, with a fork or a pastry cutter, until there are many small pieces of butter, about the size of peas.
  8. Pour in your 1/4 cup of orange juice and combine until a thick batter has formed.
  9. Spoon small even clumps of batter over the top of the berries.
  10. Bake for about 45 minutes or until bubbly and the biscuit portion of the cobbler is a nice golden brown.
  11. Serve!

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* Learn More: More about this recipe and nutrition ...

Comments

Denise, I never know what other people know and what they don't know and how they conclude what they conclude. I do my best to answer questions and point a finger in the right direction, but ... a lot of people seem stuck with the info they already contain ... and aren't interested in anything new. I guess they're just full of it! ;)

 DJ  8/21/2014

 (Reply)

It never ceases to amaze me why people ask how we low carbers survive on protein without fruit or veggies. I would think by now, people would get it. Loving this cobbler recipe but would need to make it when I have company so I will not eat all of it. I know my weaknesses. And let me say again how grateful I am for the "crepes" recipe. I snack on them plain, sometimes make a berry compote for them as well.

 Denise  8/20/2014

 (Reply)

BTW - I absolutely adore Jennifer Eloff's blog and have been following her for years, so I'm no stranger to the Splendid Bake Mix, it was already in my fridge ready to make this (and so many other things from her blog) - I love the stuff!!

 Ellen R  10/8/2013

 (Reply)

DJ - It was really good! I did as you suggested and had it 1 - warm for dessert last night and 2 - reheated for breakfast this morning! It is a nice change to have something like that for breakfast instead of eggs/egg casserole/fritatta/any other such variation! I've never worked with guar gum before (only xanthan) and was pleasantly surprised at the texture of the fruit. Sometimes things thickened with just xanthan gum taste slimy to me, this didn't at all - maybe the guar helped? The texture was even better this morning and I really enjoyed it.

 Ellen R  10/8/2013

 (Reply)

Hi Ellen ... so how was it? There stands the chance that your berries were a bit sweeter and the whole thing cooked a little more quickly. Plus all ovens are a bit different. Sorry about that! I hope you were able to catch it in time! Yep, the orange made a big difference to me, plus I LOVE citrus zest. It brings such a wonderful taste and aroma to baked goods! Stay on the path and ... keep in touch! :)

 DJ  10/8/2013

 (Reply)

Hi DJ - I am a newcomer to your website and have been scanning through your recipes - they look great, I have so many bookmarked that I want to try! I made this tonight and while I haven't had any yet, I am so excited to a little later! Mine took quite a bit less time to cook, by chance I checked it with almost 8 minutes to go and, yikes!, the biscuits were already a little to brown for my taste, but I'm not giving up on it. I'll let you know how it tastes when I try. I may just pour a little heavy cream over the biscuits in case they taste a little too done. I did try a small taste of the biscuit dough and I like what you did with the orange juice in it. Not only did it brighten the taste, but it also seemed to cover the small amount of aftertaste that Swerve has for me. What a good trick. Thanks for your recipes, every little bit helps keep me on the low carb path.

 Ellen R  10/7/2013

 (Reply)

Hi CupASugar! Yes, that was a typo. I've just fixed it. You want the 6 tbsp of cold butter. Thank you for calling my attention to it! Regarding the orange juice, I personally use an orange oil, myself. I find it gives the right sensation and aroma, and I can make up the sweetness with erythritol, but often times I'm worried to make these suggestions to people. I see that as a more "advanced" move than "one orange". People know what an orange is, but ... orange oil is suddenly a bit off the beaten path. The juice of an orange split 10 ways is also not likely to cause a major spike in blood sugars ... so I chose to go that route, but ... between you, I and the orange ... I use orange oil. Thanks for the thought and the correction on the recipe!

 DJ  7/19/2013

 (Reply)

I am confused about all the butter in this recipe. 1/2 cup butter softened and then 6 tablespoons of butter? I don't see a use for the softened butter in the directions. To avoid the orange juice, I used Boyagian Orange Citrus Oil with some liquid splenda and added water. (Orange juice produces a sugar spike for me). Just made this and it's great! Thank you!

 cupasugar  7/16/2013

 (Reply)