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.
I’m looking forward to trying this cobbler.
How many ounces of the sprouted hazelnuts are needed to make the required 1.5 C of flour? That will help, when ordering the nuts.
Sarah Pope MGA
It’s slightly more than the 1.5 cups of flour … I would estimate around 1.75-2 cups of nuts.
Sarah, can you share the sugar content in this recipe? Your nutritional information omits that critical detail. The recipe looks yummy : ) Thanks!
Sarah Pope MGA
There is no added sugar content listed as just the apples are the sweetener (whole food … listed under the carbs). If you decide to use a whole sweetener as an optional ingredient, 1/4 cup would be 12 tsp at 4grams of sugar each. if there are 8 servings, this would translate to 6 grams of added sugars per serving.
( : David'sKate : )
I was planning on making this for our baby’s first birthday. The grandparents etc. will be there (and they don’t necessarily eat healthfully) so I really want something that will turn out well! This sparked a desire to know what this recipe would really look like. I’ve noticed that a lot of the time, the pictures that go with your posts are stock images. When your post is a recipe that you are sharing, I was wondering if you could try to take and post pictures of the actual food that you cook, instead of a stock image? That would be IMMENSELY helpful! And maybe you could add a little about the texture of the end result, maybe a few words about how it compared to a typical version of the recipe! That would be VERY helpful to me and I’m sure others would enjoy the additional information through word and picture!
You blog has been such a great help to me and my family (and all of the friends that I’ve shared it with!) as we experiment and learn more about traditional cooking and nourishing diets! Thank you for taking the time to blog and share all this information! 🙂
Been reading lots about hazelnut flour, Can’t wait to try this one for my family!
Pavil, The Uber Noob
I am new to filbert meal. I have some soaked nuts drying now.
Any benefit from soaking the flour in lemon juice or whey?
Sarah, The Healthy Home Economist
Hi Paul, I haven’t ever soaked the meal itself. Nuts should be soaked in water plus sea salt (about 1 TBL per 2 cups of nuts) rather than water plus lemon juice /whey like with grains. Once the nuts are soaked, you drain and dry in a warm oven and then grind for baking.
I love the new website Sarah!
Yummy nummy — thanks for sharing this recipe. Also, according to the revised dairy guidelines in the new edition of Dr. McBride’s GAPS book, GAPS patients without sensitivity could use homemade fermented sour cream for the dollop on top.
Megan @ Purple Dancing Dahlias
Looks so yummy! I have a about 10 lbs of organic apples that need to be used for something and this is going on the Saturday “to make” list. I don’t have hazelnut flour but I have almonds so I am going to try those.
That sounds so good! I bet you could do it with any kind of nuts. When I first read it, I read “hazelnuts” but thought “macadamias” for some reason (I’m slightly obsessed with macadamias these days) and I thought it would be good before I realized my mistake 😀