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When I don’t feel like the fuss of rolling out pastry but want fruit cobbler, I turn to fruit crumbles/crisps instead.  They just go together so much faster and in my opinion, are just about as good.

For this crumble, I decided to open my first package of Swerve® sweetener and I was at a loss there.  It didn’t have any funny aftertaste sampled on my finger, nor in the final crumble dish that I could detect.  It is worthy of further experimenting.   Just followed the info on the back of the packaging and it came out pretty close to my sweetness preference, but not quite as sweet as I like.  I have therefore adjusted the recipe below for my future blueberry crumbles.   You’ll love this tasty treat!

Blueberries are a little higher in carbs, so you can always use strawberries or raspberries for this recipe. To lower carbs even further, omit the Einkorn flour totally and add in 2 more tablespoons of oat fiber or oat flour.  Be sure to recalculate if you change up ingredients.  This recipe is not suitable until you have reached the nuts and berries level of Phase 2 Atkins.  It’s a little high carb for Keto diets, but if you can fit the numbers into your daily limit, you decide if you’d like to try it for a special occasion.  This is not suitable for Primal-Paleo lifestyles.

INGREDIENTS:

1½ c. fresh blueberries

3/4 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb mix)

2 T. Einkorn flour

3 T. Swerve® sweetener (or equivalent sweetener to equal 3 T. sugar)

2 T. oat fiber

1 large egg

3 T. butter

DIRECTIONS:  Preheat oven to 350º.  Rub butter lightly on a 6″ square baking dish and set dish aside.  Put rest of the butter in a medium bowl.  Add all the dry ingredients on top of the butter.  Using a fork or pastry cutter, cut the butter into the dry mixture until it resembles coarse cornmeal.  Add the egg on top, beat it with a fork and slowly work it into a dough with the dry ingredients.  Using a fork or your fingers, crumble the dough evenly on top of the fruit.  Pop into preheated 350º oven and bake for about 20-23 minutes or until lightly browned on the top.  Slightly cool and enjoy warm.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

240 cals, 18 g fat, 20.25 g carbs, 7.12 g fiber, 13.13 g NET CARBS, 13 g protein, 46 mg sodium