A cobbler—seasonal fruits topped with biscuit dough and baked—may also be called a bramble, grunt or slump, depending upon where you live. But it is delicious by any name, especially when topped with whipped cream.
1/2 cup CarbQuik Baking Mix*
1/4 cup pecans
4 teaspoons NOW Xylitol sugar substitute
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
1/3 cup heavy cream
2 tablespoons full-fat sour cream
1 1/2 teaspoons ThickenThin Not/Starch thickener
1 can (16 ounces) Lucky Leaf Sugar Free cherry pie filling, divided
1/4 teaspoon almond extract
1. In a food processor, pulse bake mix, pecans, sugar substitute, cinnamon and salt until combined. Add butter and pulse until butter pieces are the size of peas.
2. In a liquid measuring cup or bowl, whisk heavy cream, sour cream and egg. Pour evenly over dry mixture and pulse just until combined. Pat dough into a flat disk on plastic wrap. Chill at least 1 hour.
3. Heat oven to 400ºF. In a small bowl, mix thickener with ¼ cup filling until smooth. Pour remaining filling into an 8” square or round baking dish. Mix in thickened filling and almond extract.
4. Divide dough into 8 pieces and pat into disks about 3” across. Stagger biscuits over filling. Bake cobbler 25 to 30 minutes, until biscuits are browned and cooked through.
Prep time: 20 minutes
Bake/Cook time: 30 minutes
Chill time: 1 hour
nutrition per serving: Carbohydrates:7.5 grams,
Net Carbs:5.5 grams, fiber:2 grams, protein:6 grams, Fat:12.5 grams, Calories:164