I really want it to be summer.
Warm weather, sunshine, and fresh berries…
At least I can have a few fresh blackberries! True, this recipe does kind of ruin the “fresh” aspect of fresh blackberries, but oh well. I bought an extra pack of blackberries simply to enjoy fresh on my morning yogurt or oatmeal.
I wanted to make a cobbler that was healthier. So, less flour. Less fat. Less sugar. Just as much (if not more) deliciousness.
12 oz fresh blackberries
1 tsp cornstarch
1 c almond meal
1/4 tsp salt
1/3 tsp cinnamon
3 packets Stevia
1/4 c vanilla non-fat Greek yogurt
Servings: 4 small cobblers
Heat the oven to 350oF. Place the blackberries in a small pot over medium-low heat. Stir and partially mash the blackberries and leave to simmer. In a small bowl, sift together the almond meal, salt, cinnamon, and stevia. Mix in the yogurt until a dough forms. When the blackberries have broken down, stir in the cornstarch and continue to simmer until it reaches the desired thickness.* Remove from heat. Spoon equal amounts of blackberry into four small ramekins. Form the dough into four equal balls. Flatten and smooth each ball into a disc slightly smaller than the opening of the ramekin and place on top of the blackberry mixture. Bake for 10 minutes, or until the crust begins to brown on the edges. Serve with vanilla greek yogurt or ice cream. Enjoy!
*I left mine on for about 7 minutes…mine was a bit watery, but I did not worry about it, since it was also going in the oven, and I didn’t want it too dry.