Today is National Cherry Cobbler Day. Cobbler refers to a variety of dishes … consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust (Wikipedia).
Since the hubby and I both love pie and cobbler, I low carbed as best I could by using no sugar added cherry pie filling. Unfortunately, you can only de-carb a cobbler topping so far but I did the best I could. I will probably continue my search for the best recipe but for this version I found the best set of ingredients possible that would do the least amount of damage.
The oatmeal crumb topping that I used was adapted from this recipe at Cooks.com.
Hubby and I both loved this recipe but we found that the crumble topping just made too much for us. We could have easily halved the recipe.
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1 egg
- 1/2 cup Splenda (sugar substitute)
- 1/4 cup Whey Low Gold (brown sugar substitute)
- 2/3 cup oats
- 1/2 cup grapeseed oil
- Mix dry ingredients together in a mixing bowl.
- Combine wet ingredients together in a separate bow.
- Stir wet and dry ingredients together and mix well.
- Crumble topping over any choice of fresh or canned fruit.
- Bake at 350 degrees about 15 minutes or until golden brown.
Recipe adapted from Cobbler Topping at Cooks.com http://www.cooks.com/rec/doc/0,1837,156191-251200,00.html