For decades, I’ve been working on cutting sugar out of my diet. It’s a worthy goal because more and more research is coming out about how harmful sugar is to health.
I’ve made sugar-free raspberry pie for years. You make a pie crust with olive oil, pat it in a pie plate, thicken the raspberries, sprinkle some of the crust on top, and bake.
But lately, I’ve had a yen for raspberry cobbler. I tried three recipes. The first one was O.K., the second one was a disaster, and the third one worked like a charm.
Late last year, I started on the FODMAP diet to reduce bloating. It’s gluten free, so I’ve been learning more about flours other than wheat.
Berry Cobbler - Recipe No. 1
It was O.K. I used a Paleo recipe. The filling was runny, and with just raspberries and no sugar, it was too tart. I used almond flour for the topping. It tasted good, but I would have liked to have more topping.
Berry Cobbler - Recipe No. 2
It was a disaster. I tried to make a larger recipe, but I made a mistake somewhere in my calculations. I wanted more cobbler, so I increased the amount of raspberries. I didn’t measure them exactly, but estimated I had 6 cups. I increased the thickening, because recipe No. 1 was runny.
For the topping, I used almond flour again, because it tasted good. I tried putting together a couple of recipes. I had 1½ cups of almond flour and my calculations said 1½ cups of milk. I should have realized that didn’t sound right. Instead of looking at what I was doing and only pouring in part of the milk, I poured in the entire amount. It looked even thinner than pancake batter.
I threw in more flour and more baking powder and stuck it in the oven, hoping for the best. I had extra topping, so I greased a cookie sheet and baked it. That’s what in the photo.
I kept cooking and cooking the cobbler to get the topping done.
The berries were really thick and the topping thin and not flaky.
Berry Cobbler – Recipe No. 3
It turned out great. Here’s the recipe:
4 cups of berries (I used 1 c. raspberries, 2 c. blueberries, and 1 c. strawberries. Raspberries are too tart without any sugar.)
2 tablespoons of tapioca flour
1 cup almond flour
1½ teaspoons of baking powder
3 tablespoons butter
- Preheat the oven to 350 degrees.
- Stir the flour into the berries. Place mixture in a small casserole dish or a 8-inch x 8-inch cake pan.
- Put the flour in a bowl. Add the baking powder. Cut the butter into the flour mixture. Add the egg. Stir.
- Drop the topping by spoonfuls onto the berries.
- Bake for about 30 minutes until the topping is golden brown and the berries bubble.
I’m glad I figured it out. The topping is so flaky and good. I have about 20 pints of frozen raspberries in my freezer, so I'll be able to make lots of berry cobbler.