Try this Easy Cran-Cherry Cobbler for a sweet change of pace and a fantastic breakfast! If my mom could see me now, using cranberries to make her cherry cobbler! I have to pinch myself or I won’t believe it either because when these nutrient packed cranberries are soaked and plumped, then sweetened and prepared in a cobbler they look and act so much like cherries with just a slight tangy, fruity flavor what else could they be? Add to that a rich, buttery, grain free, sugar free cobbler batter crust that mixes in one bowl and you have a recipe for a classic “cherry” cobbler. It’s a snap to make this dish too because, this time of year, I keep these “cherries” plumped and handy in the fridge for times like these…try it for yourself, you’ll see!
** Affiliate links included in the recipe case you’re looking for ingredients to make this dish and would like to help me with the upkeep of this blog and creation of new recipes at the same time, at no extra cost to you.
Easy Cran-Cherry Cobbler
Preheat oven to 375 degrees
Prepare the “cran-cherries”
Rinse 3 cups (1 bag) of fresh cranberries and add them to a sauce pan with
3 cups water
1 1/2 tablespoon Gentle Sweet
Another 4 tablespoons Gentle Sweet for sprinkling after they soak
Heat the water till you hear the first couple of cranberries pop and quickly remove them from the heat and cover them with a lid. Let them set in the water for 15 minutes. Next drain and sprinkle them with the extra sweetener then toss them gently so they don’t lose their shape. Set them aside while you prepare the batter.
1/2 cup butter – melted
2 tablespoons almond flour
1/4 cup Gentle Sweet (or 2 tablespoons truvia)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsweetened almond milk
1 tablespoon cream
2 tablespoon water
Small amount of plan approved low carb ice cream (homemade or Carb Smart)
First, distribute the berries in the bottom of an 8×8 oven proof glass pan, pie plate or small casserole dish. It is important to crowd this batter as it doesn’t provide as much volume as it’s white flour counterpart.
Melt the butter in the glass mixing bowl and dump in all the dry ingredients in order (working quickly) and mix them together just till all are wet. Then add all the wet ingredients in and mix them in with a fork till just mixed (don’t over mix). This mix will be wetter than biscuit dough, but must still be pliable enough to spread over the berries easily. If it is not just mix in 1 more tablespoon of water.
Place into the preheated 375 degree oven. Set the timer for 20 minutes and check on it, mine has been being done in 25 minutes, but it is a delicate crust and all you want is for it to get a medium brown color and it’s done. Remove from the oven and allow to cool for a few minutes then serve warm with ice cream or let it cool completely and serve with whipped cream. The texture is firmer when it’s cool and the flavor is just as good.