Blackberry Cobbler with Jaca

Sweet-tart blackberries bubbling under a buttery, biscuit-like topping — a Southern-style cobbler that tastes like summer, made with Jaca (100% pure allulose) instead of sugar. This is a Jaca-adjusted healthier version: every bit of sugar is swapped for Jaca at double the amount, so you keep the jammy fruit and golden crust without the sugar load. Allulose dissolves, thickens, and browns just like real sugar.

Prep time: 20 minutes  |  Cook time: 30 minutes  |  Servings: 8

Ingredients:

  • 24 oz blackberries (fresh or frozen, no need to thaw)
  • 2 cups Jaca (allulose) — replaces 1 cup granulated sugar in the filling
  • 1/4 tsp cinnamon (optional but recommended)
  • 3 tbsp cornstarch
  • 3/4 cup water
  • 1 1/2 cups all-purpose flour
  • 2 tbsp Jaca (allulose) — replaces 1 tbsp granulated sugar in the topping
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup cold unsalted butter, grated or finely cubed
  • 1/3 to 1/2 cup cold buttermilk

Instructions:

- In a large saucepan, combine the blackberries, 2 cups Jaca, and cinnamon. Cook and stir over medium heat until it comes to a boil and the berries release their juices.

- Whisk the cornstarch and water into a smooth slurry, then stir into the fruit. Bring back to a boil and cook, stirring, about 2 minutes until thickened. Allulose thickens a touch faster than sugar, so keep it moving.

- Pour the hot filling into a greased 8-inch square baking pan. Preheat the oven to 350F.

- In a bowl, combine the flour, 2 tbsp Jaca, baking powder, and salt. Cut in the cold butter with a pastry blender or two forks until the mixture looks like coarse crumbs.

- Stir in the buttermilk, starting with 1/3 cup, just until the dough is moistened. It should hold together when pinched but not be wet. Do not overmix.

- Drop the topping by tablespoonfuls evenly over the hot berry mixture.

- Bake uncovered for 30 to 35 minutes, until the filling is bubbly and the topping is golden brown. Let cool at least 10 minutes so the juices set, then serve warm with whipped cream or vanilla ice cream.

Adapted from Spend With Pennies. This is a Jaca-adjusted healthier version made with Jaca allulose in place of sugar.

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