📍 Where this dish comes from: Savannah, Georgia · River Street
Discover the history of this region →
Discover the history of this region →
Blackberries grow wild across much of the South, and cobbler is the traditional way to use a summer’s worth of picking. This version keeps the bright, tart berry filling and buttery crumble topping, with a fraction of the added sugar of a traditional version.
What You’ll Need
Servings: 8 servings
Calories: 240kcal
Ingredients
- 4 cups fresh or frozen blackberries
- 1/3 cup brown sugar substitute
- 1 tbsp lemon juice
- 1/2 tsp xanthan gum
- 1 1/2 cups almond flour
- 1/4 cup butter cold and cubed
- 1/4 cup brown sugar substitute (for topping)
- 1 tsp baking powder
- 1 large egg
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Toss blackberries with brown sugar substitute, lemon juice, and xanthan gum. Spread in the baking dish.
- In a bowl, combine almond flour, cold butter, brown sugar substitute, and baking powder. Cut in butter until crumbly.
- Mix in egg until a soft dough forms.
- Drop spoonfuls of dough over the blackberries, covering most of the surface.
- Bake 30–35 minutes, until topping is golden and filling is bubbling.
Nutrition
Serving: 1serving | Calories: 240kcal | Protein: 5g | Fat: 20g | Fiber: 5g
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Health Benefits
- Blackberries are one of the lower-sugar berries, rich in fiber and antioxidants.
- Almond flour topping adds healthy fats and fiber not found in a traditional crumble.
- A summer dessert that fits well within a keto-friendly meal plan.