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Blackberry-Raspberry Mini Cobblers

Blackberry-Raspberry Mini Cobblers

Yield:  6 servings
Serving Size: 1/2 cup

These mini cobblers are low in saturated fat, sodium, and cholesterol.  More good news . . . they are also a good source of dietary fiber and vitamin C.

4 cups frozen blackberries
2 cups frozen raspberries
1/3 cup honey
2 tablespoons freshly squeezed lemon juice
2 tablespoons cornstarch

Add blackberries, raspberries, and honey to a large saucepan; cover, and cook on medium low until berries are thawed.  Combine lemon juice and cornstarch; add to the berries, and gently stir.  Evenly spoon into lightly oiled individual ramekins. (May use an 8x8-inch cake pan instead of ramekins.)

TOPPING:
1 cup white whole-wheat flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 cup canola oil
2 tablespoons honey


Preheat oven to 350°. 
In a medium mixing bowl, whisk together flour, salt, and cinnamon.  Add canola oil, and stir to combine.  Lastly, add honey; use hands to combine mixture into crumbs.  Sprinkle crumbs over mini cobblers.  Bake on a cookie sheet lined with parchment paper; loosely cover with foil after 10 minutes.  Bake an additional 10–15 minutes, until tops are golden and juice is hot and bubbly.


Nutritional Data
Calories: 257
Total Fat: 6g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0g
Sodium: 91g
Carbohydrates: 47g
Dietary Fiber: 8g
Sugars: 27g
Protein: 4g



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