Try this Easy Cran-Cherry Cobbler THM S, Low Carb 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 slightly 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…
This is one of the few desserts that my husband and I have ever just sat down and eaten for breakfast on the first try and almost all in one sitting.
It’s not a huge cobbler so the next time I make it I will definitely be doubling this recipe because it is super good reheated.
This wonderful recipe is a nutrient delivery system of the first caliber. It allows you to just use a scant couple of tablespoons of on plan ice cream as a condiment really.
We are cautioned to only enjoy this rich low carb ice cream in small servings so topping a highly nutritious and generous serving of cobbler is ideal. You end up enjoying the hint of creamy sweet ice cream and it enhances the cobbler greatly too.
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Easy Cran-Cherry Cobbler
yield 4 servings
Ingredients
Easy Cran-Cherry Cobbler
Preheat oven to 375 degrees and lightly spray an 8×4 inch glass casserole or bread pan.
Prepare the “cran-cherries”
- Rinse 3 cups (1 bag) of fresh cranberries and add them to a saucepan with
- 3 cups of water
- 1 1/2 tablespoon Gentle Sweet
- Another 4 tablespoons Gentle Sweet for sprinkling after they soak
Batter/Topping
- 1/2 cup butter – melted
- 3/4 cup THM Baking Blend (or you can sub quick mix)
- 3 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
- 1/4 cup per serving (max) of plan approved low carb ice cream (homemade or Carb Smart)
Instructions
The cran-cherries:
- 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.
For the batter:
- First, distribute the berries in the bottom of a 4×8″ ovenproof glass (loaf) pan, 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).
- Drop the dough by spoonfuls all over the surface of the cobbler and then spread the batter over the top carefully.
Place into the preheated 375-degree oven. Set the timer for 30 minutes and check on it, mine has been being done in that amount of time, 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 low carb ice cream or sweetened whipped cream. The texture is firmer when it’s cool and the flavor is just as good.
Easy Cran-Cherry Cobbler
Preheat oven to 375 degrees and lightly spray an 8×4 inch glass casserole or bread pan.
Makes 4 servings.
Ingredients
- Prepare the “cran-cherries”
- Rinse 3 cups (1 bag) of fresh cranberries and add them to a saucepan with
- 3 cups of water
- 1 1/2 tablespoon Gentle Sweet
- Another 4 tablespoons Gentle Sweet for sprinkling after they soak
- Batter/Topping
- 1/2 cup butter – melted
- 3/4 cup THM Baking Blend (or you can sub quick mix)
- 3 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
- 1/4 cup per serving (max) of plan approved low carb ice cream (homemade or Carb Smart)
Instructions
The cran-cherries:
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.
For the batter:
First, distribute the berries in the bottom of a 4×8″ ovenproof glass (loaf) pan, 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).
Drop the dough by spoonfuls all over the surface of the cobbler and then spread the batter over the top carefully.
Place into the preheated 375-degree oven. Set the timer for 30 minutes and check on it, mine has been being done in that amount of time, 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 low carb ice cream or sweetened whipped cream. The texture is firmer when it’s cool and the flavor is just as good.
This looks like the cobbler my mom made, except the way I am used to making it is you put the dough on top of the melted butter, and the fruit on top, in the middle of the batter. The batter will bake around the fruit then. Of course, that is with the regular flour version. Do you think that it would work with the THM version?
I’d give that a try Linda but the crust is very tender on this cobbler so I’m not sure. I need to try that though with mixed berries and using half baking blend and half almond flour. ?)
You call this cran-cherry cobbler but you only use cranberries. Could you use half of each fruit? What kind of cherries would you use?
Hi Marilyn! I called it cran-cherry cobbler because the cobbler reminds us so much of a cherry cobbler but it’s made entirely with plumped cranberries.
I made this recently and have to say it’s amazing!!! The best cobbler ever!! It’s so good! I paired it with Briana Thomas’ vanilla ice cream recipe and it was my favorite dessert to date!! I need to make it again and double it!
I’m so glad to hear it was a hit Alese! We love it too and Briana’s vanilla ice cream sounds like a great addition! 🙂
Would this be good to eat for breakfast?
I love it for breakfast Kari with a little sugar free, sweetened whipped cream or even a dab of low carb ice cream. 🙂
Would you add a protein source such as 000 yogurt?
I usually add a dollop of low carb ice cream or you could add sweetened whipped cream. I’m not sure how the yogurt would taste on it, since I haven’t tried that but I’d think it would be a bit tart with the tart cranberries already present. Hope this helps.
I made this for breakfast and it seemed to be swimming in butter and seemed doughy. Could I use less butter next time?
I’m not sure how that could have happened Kari. I’ve made it so many times and that’s never been an issue so I’m just not sure what to tell you on it. Sorry! 🙁
By the looks of yours in your pictures, it turned out perfect! Mine tasted good, don’t get me wrong:-) I will try this again! I wanted to see if you had any advice, first. Possibly a little less butter ? Anywho, thank you for responding and thank you for all of your our hard work on these wonderful recipes!
Oh, the yogurt I ate after the cobbler & not on it. I figured I needed some protein for the meal.
Hi Kari!
I wish I knew what happened to make yours too buttery, but I just can’t think what it could have been. One of my fantastic recipe testers also made it and she shared my results too.
I will watch carefully the next time I make it to see if I can tell what could have happened.I hate to tell you to use less butter in it though because you don’t want these baking blend recipes to be too dry, that’s for sure.
The baking blend does contain some protein but if you’re eating this for a meal with no topping then it might help to also eat the yogurt with it or drink a hot coffee or tea with collagen or protein powder and cream.
<3
Teresia
My dough was very runny so I’m going to try using softened butter versus melted butter next time. Once I add each dry ingredient to the butter bowl, should I mix before adding the next ingredient? Going to have mine for breakfast. It was tough not having any tonight I’m trying intermittent fasting Thank you!
Hi Kari. I hope you enjoyed your cobbler and I have no idea why the dough was runny except it’s really a batter and not a dough so maybe that’s the difference?
Always be careful not to overmix these type quick bread recipes after you’ve added the rising agents (baking powder or baking soda) in, otherwise, it’s okay to mix well.
I might cut back a couple of tablespoons on the almond milk if you have any more problems and also letting a batter with baking blend set up a minute or two will usually cause it to thicken. Be careful decreasing the wet ingredients when dealing with baking blend though because it is a thirsty flour and you don’t want a dry batter.
Hope this helps. 🙂
Do you think these recipe would work with strawberries?
I’m sorry but I haven’t tried them Tammi so I’m just not sure.
First: This is DELICIOUS!!! I’ve made it 3 times. Can’t keep my hubby away from it either. lol.
Second: instead of discarding the juice from boiling the cranberries, I saved it and cooled. It’s delicious added to some sparkling water. I’d share a photo if I could.
I’m so glad it’s a hit for you Amanda! My husband loves it so much too and that is a great idea on the cranberry water. It is really yummy. 🙂
Hi, is there a printable version of this recipe? It looks so good!
Yes, I’m not sure why that function stopped working but it’s back on. Thanks for letting me know. 🙂
Thank you so much for this delicious recipe!! I can’t believe how much it actually does seem like I’m eating a cherry cobbler. Yeah, it’s different but it’s very reminiscent. I love it!