Enjoy this grain-free apple cobbler with paleo-friendly nondairy topping to savor all the comfort of homemade while limiting the carbs.
My friend Juliann was kind enough to share this fabulous, seasonal recipe for Paleo apple cobbler with me. She told me that most people don’t realize that hazelnut flour tastes so much like wheat!
Note that flour made from soaked and dehydrated hazelnuts is better than using raw or roasted versions.
If you don’t have time for this process, you can use sprouted hazelnuts (I buy this brand). These are easily milled into flour using a coffee grinder (I use this one).
Sprouting and soaking accomplish very similar goals with regard to breaking down anti-nutrients and improving digestibility for nuts.
With treats like this that are amazingly delicious as well as nutritious, it is easy to limit those grain-based foods while sacrificing nothing in the taste and satisfaction department!
Hint: Add a dollop of nondairy homemade whipped cream on top of each serving of cobbler. It’s an easy and healthy alternative to dairy cream if you are sensitive.
More Cobbler Please!
Love this grain-free Granny Smith cobbler? Try these recipes for Paleo blueberry cobbler and summer peach cobbler too.
Paleo Apple Cobbler Recipe
Enjoy this seasonal, grain-free apple cobbler with paleo-friendly nondairy topping to savor all the comfort of homemade while limiting the carbs.
- 8 Granny Smith apples preferably organic
- 1.5 cups hazelnut flour preferably sprouted
- 1/4 cup butter preferably grassfed
- 1 tsp vanilla extract
- 2 tsp ground cinnamon freshly ground is best
- 1 tsp ground ginger
- 1 lemon juiced
- 1/4 tsp sea salt
- 1/4 cup whole sweetener of choice coconut sugar or date syrup suggested
- 1 cup Organic Coconut Cream refrigerated
- 1/2 tsp vanilla extract
Peel and cut apples into pieces and place in a bowl.
Squeeze the juice of 1 lemon over the apple slices and add the cinnamon (I prefer cassia cinnamon) and ginger to that mixture. Mix and place in buttered casserole dish.
Combine hazelnut flour, melted butter, sea salt and vanilla. Add optional whole sweetener of choice.
Crumble this mixture over the apples and sprinkle more ground cinnamon on top if desired. Bake at 350 F/177 C for 1 hour until hot and bubbly.
While the cobbler is cooling on the counter, take refrigerated coconut cream and whip with a hand mixer with vanilla until fluffy.
Serve grain-free apple cobbler warm in bowls with an optional dollop of whipped cream.
Refrigerate leftovers in a covered container once cooled to room temperature.
Can i use another type of flour besides hazelnut flour?
Sarah Pope MGA
Yes, I’m sure you can, but I haven’t tried another one to give you a substitute that I have used and works.