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.
Ingredients
- 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
Nondairy Topping
- 1 cup Organic Coconut Cream refrigerated
- 1/2 tsp vanilla extract
Instructions
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Peel and cut apples into pieces and place in a bowl.
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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.
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Combine hazelnut flour, melted butter, sea salt and vanilla. Add optional whole sweetener of choice.
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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.
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While the cobbler is cooling on the counter, take refrigerated coconut cream and whip with a hand mixer with vanilla until fluffy.
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Serve grain-free apple cobbler warm in bowls with an optional dollop of whipped cream.
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Refrigerate leftovers in a covered container once cooled to room temperature.