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
Scale
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
- 1/2 tsp ground ginger (optional)
- 1/4 tsp salt
Topping
- 1 1/3 cups blanched almond flour (120g)
- 1/3 cup tapioca starch (42g)
- 3 Tbsp coconut sugar
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 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.