Enjoy this seasonal, grain-free apple cobbler with paleo-friendly nondairy topping to savor all the comfort of homemade while limiting the carbs.
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.