Berry Cobbler (THM-S, Sugar Free and Gluten Free)

I had the privilege to pick about a gallon of beautiful, vibrant raspberries and blackberries from our farm. I am constantly amazed at how lovely the berries are! They are so bright and sweet…I just love them.

I had to use them in a cobbler…and I wanted to make it sugar-free, gluten-free, and THM friendly!

Berry Cobbler:

Melt ¼ cup butter (1/2 stick) in an 8×8 baking dish, or a pie dish. Preheat the oven to 350 degrees.

2 cups berries (I used raspberries, and then I made it again and used a mixture of rasp/and blackberries)

¼ cup THM Gentle Sweet

-Add the Gentle Sweet to the berries in a small bowl.

½ c. almond flour

¼ c. THM Gentle Sweet

1 tablespoon THM Baobab Boost (optional)

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-Mix these dry ingredients together. Pour the dry ingredients onto the melted butter in the baking dish. Spread it out, but don’t over mix. Just barely coat the flour with butter. Don’t worry if it’s all covered, though.

Pour the sweetened berries on top of the flour and butter mixture.

Now here’s the topping.

Mix together another:

½ c. almond flour

¼ c. THM Gentle Sweet

1-2 tbsp milk (almond milk for THM)

Mix this together, until it forms loose crumbles. You don’t want to get it too moist.

Take the crumbles, and place them on top of the berries. Evenly distribute so every fork-ful will have some on top!

Bake at 350 degrees for 30-35 minutes, or until the center is done. Let it cool slightly to firm up.

Serve!

This is a simple way to use up fresh berries, but frozen could also be used.