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
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
- 1/2 cup butter – melted
- 3/4 cup THM Baking Blend (or you can sub quick mix)
- 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
- 1/4 cup per serving (max) of plan approved low carb ice cream (homemade or Carb Smart)
- 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.