Blackberry Cobbler

Blackberry Cobbler
3 pints of blackberries
3/4 cup sweetener. (Use 1/2 cup erythritol, 1/8 cup  xylitol powdered in Magic Bullet & 1/8 cup raw sugar)
3 Tbs. corn starch
Juice of 1 lemon
Mix all the ingredients together in the small clear glass bowl and set aside.

Use two vegan frozen pie crusts, one for the lattice top


Pour the berries, juice and all into a pie shell. Cut the second shell into strips to form the lattice top.

Bake at 450 degrees for 20 minutes. Reduce the oven temperature to 300 degrees and continue baking until the fruit is soft and bubbling and the cobbler topping is golden brown–about ten minutes.

serve my blueberry cobbler with wipped topping or  frozen non-dairy dessert.

Serves 3-4

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