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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