I have been wanting a blackberry cobbler for a while. But I never seem to get the berries when I’m at the store. This time, however, I actually did!
Blackberries take me back to my childhood when my brother and I used to go pick them on our land and mom would make us a cobbler. It was so good and so full of sugar. So I decided to try it without all the sugar!
Boy am I ever happy with this recipe!! It is not a cobbler but rather a crumble… and I LOVE IT!!
So here we go… start with beautiful clean fresh blackberries.
Spray a good 9X9 baking dish with coconut oil spray or grease with butter.
Add the sweetener of your choice to them. I used the THM Gentle Sweet for this recipe. Add the berries to the baking dish.
Mix the dry ingredients together for the crumble. **If you do not have oat fiber your can get it at the Trim Healthy Mama store (click on the words for link)
and also here: 
(<—Aff link
Or you can also just use all almond flour!
Add butter and start to mash/mix it through the dry ingredients.
Stop mixing when you get a crumbly texture.
Spread crumble mixture over the top of the berries. Sprinkle a little slivered almonds on the top.
Bake until a golden brown top.
Serve up a big helping with a scoop of homemade sugar-free low-carb ice cream or have a treat and use the Breyer’s Low Carb ice cream! You could even make a bowl of homemade whipped cream to put on top!
I hope you enjoy this dessert! It is definitely one of my favorites! It really does bring me back to my childhood. And if you want to check out Trim Healthy Mama, you should! (<—- click the link.
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Blackberry Crumble
- Cook Time: 30
- Total Time: 30 minutes
- Yield: 4 1x
Description
A perfectly delicious crumble that you won’t believe is sugar-free & low carb!
Ingredients
- 2 1/2 cups of fresh blackberries cleaned
- 2 tbsp erythitol
- 3 tbsp THM Gentle Sweet (you could use 2 tbsp of Truvia or a doonnk of stevia)
- 1/2 tsp almond flavor (you can use vanilla instead of almond)
- Crumble Topping-
- 3 tbsp THM Gentle Sweet
- 1/2 tsp baking soda
- 1 cup of almond flour
- 1/4 cup of oat fiber (if you do not have this just use 1/4 cup more of almond flour or even coconut flour)
- 1/2 cup of unsalted butter cold
- Sprinkle of salt
- 1/4 cup of slivered almonds
Instructions
- Mix 2 tbsp of Erythitol & 1/2 tbsp of THM Gentle Sweet with the berries.
- Add the almond or vanilla flavor and mix.
- Grease a 9X9 baking dish.
- Place berries in the baking dish.
- Mix dry crumble ingredients together except the almond slivers.
- Cut up the cold butter into chunks.
- Work the butter into the crumble.
- Preheat oven to 350 degrees.
- Sprinkle the crumble over the top of the berries.
- Sprinkle slivered almonds over the top.
- Bake at 30 minutes until a golden brown.
- Serve with homemade low carb ice cream or Breyer’s Low Carb Ice Cream or even a scoop of homemade whipped cream.
- Enjoy!
Where do you find oat fiber? And is it the same as Oat Flour?
I just updated the recipe with information on how to get oat fiber and also how you can just use straight almond flour if you don’t have the oat fiber! Hope this helps! 🙂
Could you substitute other fruit and keep it in an E setting? Like apples or peaches?
You for sure can but you would put it in the crossover mode if you are a trim healthy mama. You would need to stick with more FP berries to keep it an S! 🙂
Could you substitute other fruit like apples or peaches?
You can but it would them be a crossover! 🙂
This was amazing. Thank you so much. We actually had some left overs for tonight and I think it tasted even better!
Yay, I am so happy to hear that!!
YAY I’ll try this now for my lunch :-). Feeling like dessert for lunch – that kinda day. Don’t have blackberries so will use mixed berries instead 🙂
Oh awesome! I hope you liked it!!
Could I use frozen berries if I thaw them first?
Yes, I believe that should work.. I would drain the extra liquid off so it won’t be too wet! 🙂
i’ve been making this recipe tonight you never made the crumble and added the almond milk it was kind of Gooey or wet not crumbly and dry looking….Was it supposed to be dry and crumbly and if so what might I have done wrong thanks Brenda
made the crumble…lol
If it is too wet I would add another 1/4 cup of almond flour… I am not sure why it would be too wet but I think it could be fixed easy by adding more almond flour! 🙂 Hope this helps you!!!
But it’s not completely a dry crumble… more of a slightly damp crumble before it cooks! 🙂
I don’t see “almond milk” listed as an ingredient. I thought the “almond flavor” referred to extract.
Oh how I look forward to trying this one…. blackberries scream summer and as soon as they appear at the farmer’s market this will become a staple.
Yumm! I can’t wait to try!
Breads have always been a weakness of mine, thanks for your yummy THM friendly recipes that help me stay on track!
I cannot wait for fresh blackberries to make this!
Love this!! It is so yummy!
Yummo!!! I love cobbler, and am so excited for summer to be on the way so I can get fresh berries to try this recipe 🙂
One of my favorites!! What would be the carb intake on this dessert?
I don’t exactly… but it’s pretty low. I’ll try to figure it out!! 😉
Could this be made with the new THM baking blend? Amounts?
YES! I would probably use the same amount but maybe add a bit more butter. 🙂
Erythitol upsets our stomachs. Would it be possible to just use the THM stevia? Is there a purpose for using the erythitol? Thanks!! 🙂 Look forward to making this for my hubby!!
I think you could do it but I am not sure on the measurements. What about xylitol?
This came just in time for our homegrown blackberries! I can’t wait to make this.
I don’t have sweet blend…just Swerve and stevia. Can I substitute stevia for the Sweet Blend?
You can use whatever sweetener you like! But for the crust I would use something with more bulk than stevia!
Made the Berry Cobbler, probably not going to turn out as adding the almond milk made it gooey, should of read comments. but will try again, thanks for sharing!
Lorie
Oh no… maybe baking it long will help?!
Hi:
Sorry didn’t finish asking you, as what kind of bulk or you referring to? thanks much
Lorie
Bulk as in for the crust… it needs to have more of a “mass” for the crumble… hope that makes sense!!!
Can I use oat flour by grinding oats, instead of buying oat fiber?
This looks lovely, thank you for sharing!!
No.. oat fiber is completely different than oat flour. The oat fiber would just be one the fiber left over which has hardly any carbs and literally no fat in it. Oat flour still has all the carbs. 🙂 Here is a good explanation on it… http://gwens-nest.com/oat-fiber-vs-oat-bran/
I just made this and had similar issues. When I added the almond milk it became a dough and lost the crumble all together. I had a great crumble happening before I added it. Hope it turns out okay…
Hmmm… last time I forgot to add the almond milk and it turned out wonderful… I think I will just remove that! Thanks for reminding me about that!
Did you use erithritol on the berries as well as the gentle sweet? So 5 Tbs total?
I actually just use the THM Gentle sweet on the berries… I would do about 2 tbsp. of that on the berries.
Hmm, wonder how this will do with pecans on top instead of silvered almonds.
Yep you sure can!
If I don’t have any erythritol, what would you suggest as a substitution for that? I have the THM Gentle Sweet and THM Super Sweet, xylitol, and stevia extract powder, just not erythritol.
I’m not sure why I did it that way… haha. Probably because it was what I had on hand at the time. I would now use 1/4 cup of Gentle Sweet only for the Berries.! And probably 1/4 cup for the topping too!
I just made this and it had a little bite to it, not every bite, so was hoping you could help me figure what I did wrong? The bite was like you get with ginger, but I didn’t add ginger. Everyone said it still tasted good. I used frozen blackberries, and add frozen blueberries because I was a tad shy on the blackberries. I put it all together, minus the topping on Friday night for our Sabbath gathering on Saturday. I sprinkled Almond extract over and mixed the best I could. So, I took it out of Refrigerator the next day and put topping on and then cooked. My 1st culprit, since everyone said it wasn’t in every bite was the Almond Extract? Can Almond Extract go bad? Or the alcohol content sitting in the refrigerator reacted with berries? I just made your coconut cake recipe a couple weeks ago with the Almond Extract, and that didn’t have a bite to it. I’m not one that can come up with recipes, and have no clue how things work with each other, so I’m thankful for people like you who can do it. I need a recipe, or it’s a disaster.
Hmmm… I think it might have been the almond extract. Almond extract can be so tricky. I think you might be right… it might have reacted to the sitting in the berries. Other than that, I honestly don’t know. If you do make it again, try leaving it out and see if you like it better that way. <3 I think it would be good with out it too!
Thanks Sarah! I will try it again for sure, but will bake right away! Just made your coconut chocolate chip cookies this past Friday and Saturday, and your fruity summer delight this past Sunday. All are absolutely delicious. Of course, the coconut cake was my first THM approved dessert that I liked. So, thanks a bunch for all your hard work coming up with these yummy recipes.
AWESOME!! I am so happy to hear that!!!
I’m a little confused, not sure I”ve figured it out exactly. The ingredients are listed in total – is that correct? There is no separate listing/s for the berry base/filling and for the topping? So the sweetener quantity listed is for both the filling and the crumble topping? I can’t see anywhere that is says “set aside the remaining 2-1/2 TBS Gentle Sweet for the crumble, for instance, but I assume that’s what is meant to happen here? Unless there’s something else I’m missing?
https://diannej.com/2010/7-most-common-recipe-writing-errors/
https://www.thekitchn.com/how-to-write-a-recipe-58522
https://www.wikihow.com/Write-a-Recipe
https://www.bbcgoodfood.com/howto/guide/how-write-recipe
https://www.thebalance.com/how-to-write-recipes-2800194
Wow, thank you for all the writing recipe tips you included with your comment. Actually I do have a separate “crumb topping” listed in the ingredient section. I’m sure it was overlooked because my recipe card doesn’t have a way to highlight or I would have highlighted it so it would be more defined. I do appreciate your comment and your tips.
I made this last night and it was a flop. Most of the topping sunk to the bottom so it had no crust at all. It still tasted wonderful with homemade whipped cream but very disappointed about the lack of a crumble topping. I followed recipe exactly, using almond flour, oat fiber and butter.
That’s so strange… I don’t know why it did that!
I made this last night using almond flour and coconut flour, I left out the almond extract and used erythritol and liquid stevia.
It was AMAZING!! I cannot stop eating it! Absolutely delicious and the best keto dessert I have made yet! And it’s SO easy!!
I have tried many, many low carb recipes and this one is a winner! I will be making this a LOT!
Thank you so much for sharing the recipe and for the very clear directions/ingredients list!
AWESOMENESS!!!
Thank you for your post. Hunting accurate information is one of the biggest issues for the younger
generation.