This healthy paleo apple cobbler is the perfect fall dessert! It has a gooey apple filling that's sweetened with coconut sugar and flavored with ground cinnamon and ginger. The cobbler is topped with an almond flour cookie-like topping, making this recipe paleo and gluten free.
Introducing you all to another amazing apple recipe: paleo apple cobbler!
It took me a few times to get the almond flour topping just perfect, but my family was more than happy for me to keep testing this recipe over and over. Plus, it was a great way to us up the 35 pounds of apples we picked from the orchard this year.
This healthy apple cobbler has a gooey apple filling that's made with freshly sliced apples, ground spices and sweetened with coconut sugar. The cobbler topping is made of almond flour and has as sugar cookie-like taste and texture. My husband says it's his favorite part!
Why You'll Love this Paleo Apple Cobbler
- paleo friendly - made with simple, minimally processed ingredients you can feel good about
- gluten free and grain free - this apple cobbler is made without oats and instead uses almond flour and tapioca starch.
- easy to make - just prep the apples and cook them on the stovetop, make the dough and then assemble and bake!
- vegan - this cobbler recipe doesn't require any eggs or dairy (made with coconut oil instead of butter)
Ingredients
The full recipe for this apple cobbler can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- apples - I used a mixture of criterion and green apples, but any variety will work. Some other great options include: pink lady apples, honey crisp, Jonathan or Braeburn. I left the skin on my apples, but you can peel them if you prefer.
- coconut oil - I used coconut oil to keep this recipe dairy free and paleo friendly. Of course, butter or palm oil will work as well.
- coconut sugar - to sweeten both the apples and the topping
- ground spices - cinnamon and ginger. The ginger is optional and feel free to play around with other flavor options like ground clove or nutmeg.
- salt - enhances the flavors.
- almond flour - this apple cobbler is made with almond flour, but if you need the recipe you be nut free then you can swap it with tigernut flour.
- tapioca starch - helps with the texture of the cobbler topping. You can swap tapioca starch for arrowroot starch.
- baking soda - for the rise in the topping.
- vanilla extract - added for flavor
How to Make an Apple Cobbler From Scratch
To make the apple filling soft and tender, you'll first need to cook the apples in a frying pan. Then you'll assemble the cobbler and bake it in the oven. Here are the steps:
- First, preheat your oven to 350 degrees F. Heat a large frying pan on medium heat.
- Prep the apples. Wash them and remove the core, then slice them into very thin pieces. You can remove the skin if you want, but I did not.
- Add all the apple filling ingredients to your preheated frying pan and cook on medium heat for 20 minutes.
- Place the apples into an 8" x 8" baking dish.
- Make the cobbler topping.
- Put the topping over the apple filling.
- Place your cobbler in the oven and bake at 350 degrees for 25 minutes.
- After baking, let the cobbler cool in the dish to room temperature. You can serve it warm or chill it in the fridge overnight and serve it cold.
Tips and Tricks
- Thinly slice the apples - you want your apples cut super thin, this will make them softer and give the cobbler filling a better texture.
- Cook the apples before baking - cooking the apples on a frying pan before you bake them in the oven will make them softer (resulting in a better texture) and it give the cobbler a better flavor.
- Really work the dough for the topping - the dough can appear too dry at first, just keep kneading it with your hands. It is a bit crumbly, but will come together.
- Chill overnight - I personally love crisps and cobblers best after they've spent a night in the fridge. The flavors and texture just seems better after a full day of sitting.
Storage
This paleo apple cobbler is best stored in the fridge, up to one week. You can keep it covered in the baking dish, or transfer it to a glass storage container.
FAQ
Any apples can be used for making an apple cobbler, but my favorites include: green apples, criterion, pink ladies, honey crisp, Braeburn or Jonathan.
Yes, this cobbler needs to be stored in the fridge.
You can, but it will slightly change the texture. If you choose to freeze it, place the cobbler in a freezer-safe storage container or baggie. Before eating, transfer it to a glass dish and warm it in the microwave or oven.
More Paleo Apple Recipes
Looking for other recipes like this? Try these:
Paleo Apple Cobbler (Gluten Free)
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: fills an 8" x 8" dish 1x
Description
This healthy paleo apple cobbler has a gooey apple filling and almond flour topping. It's not only paleo, but gluten free, dairy free and vegan as well.
Ingredients
Apple Filling
- 6 cups thinly sliced apples (about 620g)*
- 2 Tbsp coconut oil (or butter or palm shortening)
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
- ½ tsp ground ginger (optional)
- ¼ tsp salt
Topping
- 1 ⅓ cups blanched almond flour (120g)
- ⅓ cup tapioca starch (42g)
- 3 Tbsp coconut sugar
- ½ tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil (or butter or palm shortening)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Heat a large frying pan on medium heat.
- Wash the apples and remove their cores, then slice them into thin pieces. You can peel the skin if you want, but I did not.
- Melt the coconut oil for the filling on your preheated frying pan, then add the remaining filling ingredients (apples, coconut sugar, cinnamon, ginger and salt). Cook them for 20 minutes, stirring every couple of minutes.
- Place the cooked apple filling into an 8" x 8" baking dish.
- Make the cobbler topping by combing the almond flour, tapioca starch, coconut sugar, cinnamon, baking soda and salt in a mixing bowl. Mix in the coconut oil and vanilla. First mix with a fork or spatula, then use your hands to knead the dough. It may appear too dry at first - just keep working it.
- Separate the topping into chunks and place it over the apple filling. Slightly press down using your hands.
- Place the cobbler in your preheated oven and bake at 350 degrees for 25 minutes.
- After baking, let the cobbler cool in the dish to room temperature. You can serve it warm or chill it in the fridge overnight and serve it cold.
Notes
**I used a combination of criterion and green apples, picked from a local orchard. Some other great varieties for this recipe include: pink lady apples, Jonathan, honey crisp and Braeburn.
Katie
Hope you all love this apple cobbler as much as we do! Enjoy!