Blackberry-Raspberry Mini Cobblers
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.
Yield: 8 servings | Serving Size: 1/2 cup size ramekin | Calories: 257 | Previous Points: 5 | Points Plus: 6 | Total Fat: 6 g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 6 g | Sodium: 91 g | Carbohydrates: 47 g | Dietary Fiber: 8 g | Sugars: 27 g | Protein: 4 g
Ingredients
- 4 cups frozen blackberries
- 2 cups frozen raspberries
- 1/3 cup honey
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
Directions
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.
This recipe is featured in our recently launched cookbook, Skinny Ms. Superfoods, which can be found here!
http://skinnyms.com/blackberry-raspberry-mini-cobblers/For more superfood recipes, get your copy of Skinny Ms. Superfoods.
