This homey, rustic dessert just became even more delicious.
Easier than pie, the classic cobbler is a treat from the first bite to the final crumb. But finding one thatâ€™s both delish and also low in calories is hard to come by.
Rich and wonderfully filling, the blackberry-almond cobbler by Chef Robert Landolphi is a tantalizing dessert with a crumbly sweet crust layered on top of fresh blackberries. Landolphiâ€™s take features cornstarch, which he explains acts as a thickener when mixed into the fruit, preventing the filling from becoming too runny. Top it with a scoop of vanilla ice cream or frozen yogurt.
Best of all? You wonâ€™t feel too guilty enjoying this dish.
At only 276 calories, Landolphiâ€™s blackberry-almond cobbler earned the Cooking Light stamp of approval, meaning it wonâ€™t break the scale.
Another delicious perk? This recipe features homemade almond meal flour, making it gluten-free.
â€œMaking your own almond meal flour doesnâ€™t take long,â€ says Landolphi, whose wife was diagnosed with celiac disease in 2000. â€œSimply place blanched, unsalted almonds in a food processor, and process until theyâ€™re a flour-like consistency. Pulse in one-second bursts, and check the flour consistency often. Blending too long can cause the almonds to release their natural oils and make the flour moist and clumpy.â€
Simple and low in calories, this cobbler is so rich that youâ€™ll happily share with loved onesâ€¦or enjoy it all by yourself.
Gluten-Free Blackberry-Almond Cobbler
- 4 cups fresh blackberries
- 3 Tbsps. sugar
- 1 Tbsp. cornstarch
- 1 Tbsp. fresh lemon juice
- cooking spray
- 2.3 oz. brown rice flour (about 1/2 cup)
- 1.8 oz. almond meal flour (about 1/2 cup)
- 1/4 cup sugar (for topping)
- 1 tsp. baking powder
- 1/8 tsp. salt
- 1 large egg, lightly beaten
- 4 Tbsps. butter, melted and cooled
- 2 cups vanilla ice cream
- Preheat the oven to 375 degrees F.
- To prepare filling, combine first 4 ingredients in a large bowl, tossing to coat. Pour mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray.
- To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add egg, stirring to combine. Add butter, stirring just until moist.
- Drop batter by teaspoonfuls onto blackberry mixture. Bake at 375 degrees for 30 minutes or until topping is lightly browned. Cool 10 minutes. Serve with ice cream.