Plum & Apple Cobbler
SERVINGS: 8-10 SQUARES
A warm, cozy dessert with a cinnamon-spiced fruit base and golden, soft cobbler topping—now made with no added sugar, lower-carb flours, and natural sweeteners to keep it blood sugar–friendly and comforting.
Ingredients:
For the Cobbler Dough
1 large egg
100ml unsweetened almond milk (or other unsweetened non-dairy milk)
100g cold butter, cut into cubes
200g almond flour (low-carb and rich in healthy fats)
80g coconut flour (adds structure and fiber)
½ cup granulated monk fruit sweetener
½ teaspoon ground cinnamon
1 tablespoon aluminum-free baking powder
1 tablespoon crushed walnuts or sliced almonds (optional, in place of demerara sugar for texture)
For the Fruit Filling
3 tablespoons unsalted butter
¼ cup granulated monk fruit sweetener (or erythritol blend)
2 vanilla pods, seeds scraped out (or 1½ tsp vanilla extract)
700g firm plums, stoned and roughly chopped
300g Braeburn or Granny Smith apples, peeled, cored, chopped
1 teaspoon ground cinnamon
Optional Topping
Unsweetened whipped cream or a small dollop of Greek yogurt
Instructions
1. Cook the Fruit Compote
In a large saucepan, combine butter, monk fruit sweetener, vanilla, plums, apples, and cinnamon.
Cook over low heat, stirring until the butter is melted and the sweetener is dissolved.
Simmer for about 10–15 minutes until you have a chunky compote. Set aside.
2. Make the Cobbler Dough
Preheat oven to 190°C (170°C fan) / 375°F / Gas 5.
Whisk the egg with almond milk and set aside.
In a large bowl, rub the cold butter into almond and coconut flours until you get a texture like chunky breadcrumbs.
Stir in the monk fruit sweetener, cinnamon, baking powder, and a pinch of salt.
Pour in the milk mixture and stir until it comes together into a thick, sticky batter.
3. Assemble & Bake
Pour the fruit compote into a baking dish.
Top with large spoonfuls of cobbler dough, leaving small gaps for the fruit to bubble through.
Sprinkle with crushed walnuts or almonds for a bit of crunch.
Bake for 35–40 minutes, or until the topping is golden and cooked through.
Let rest 5 minutes before serving.
NUTRITION Per Serving % of Daily Value
Calories 250 —
Total Fat 21.2g —
Saturated Fat 10.4g —
Polyunsaturated Fat 1.5g —
Monounsaturated Fat 6.1g —
Trans Fat 0g —
Cholesterol 50mg —
Sodium 95mg ~4%
Total Carbohydrates 15.4g —
Dietary Fiber 4.5g —
Total Sugars 6.3g —
Protein 5.6g —
Vitamin A 220mcg ~24%
Vitamin C 9.6mg ~11%
Vitamin D 0.1mcg ~1%
Potassium 210mg ~5%
Calcium 110mg ~8%
Iron 1.5mg ~8%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
