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Sunday, July 15, 2012

Sugar Free Strawberry Cobbler




I made a blueberry cobbler earlier this week and as I was making it, I knew I was going to have to make a strawberry one also. With strawberries being sweeter, I decided to make it sugar free. I have included the sugar and sugar free directions below. The stevia worked out beautifully. My daughter and husband gobbled up this sugar free strawberry cobbler. I hope you enjoy it as much as they did!


Gluten Free Strawberry Cobbler (sugar free option below)
adapted from The Cultural Dish

For the Filling:
1 pint fresh strawberries
1 lemon zested and juiced
1/3 cup of sugar -or- 1/8 cup stevia
2 tablespoons cornstarch


For the Crumble:
1 cup Maninis Multipurpose gluten free flour
1/3 cup sugar  -or- 1/8 cup stevia (sugar free option)
1/4 cup light brown sugar -or- 1/8 cup stevia in the raw (sugar free option)
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup (1 stick) cold, unsalted butter, diced


Preheat the oven to 350 degrees.


Mix together the blueberries, lemon juice, lemon zest, sugar, and cornstarch.
Spoon the berry mixture into ramekins.


For the topping, mix together the flour, sugar, brown sugar, salt, and cinnamon. Fork in the butter or use an electric mixture to combine. At this point, I usually use my hands to finish mixing everything together until the mixture crumbles.


Sprinkle the crumble mixture evenly over the blueberries and place the ramekins on a baking sheet lined with parchment paper.


Bake the crumbles for 40-45 minutes, or until the tops look browned and crisp and the berry mixture is juicy and bubbly.