This cobbler was inspired by our autumn-themed pantry ingredients at our Fall Women’s Beachfront Retreat! Our favorite part of this cobbler is the way the warm apples, cranberries, raisins and cinnamon all melt together, and the topping is a soft biscuit texture with a crunchy crust, just the way it should be!
Ingredients
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5 cups fresh apples, peeled and sliced thinly
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1 cup fresh cranberries
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½ cup raisins
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1 cup applesauce
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3 Tablespoons coconut sugar
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1 ½ teaspoons tapioca flour
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Pinch of Himalayan pink salt
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1 cup almond flour
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1 cup tapioca flour
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3 teaspoons baking powder
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¼ teaspoons cinnamon
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⅛ teaspoons ground nutmeg
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¼ teaspoons Himalayan pink salt
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3 Tablespoons coconut sugar
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½ cup unsweetened non-dairy milk (I used almond)
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½ cup coconut oil melted
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1 teaspoon vanilla extract
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1 Tablespoon coconut sugar + ½ teaspoon cinnamon to sprinkle on top
Directions
- Preheat the oven to 375 degrees F. Get out a 9” x 13” glass baking dish.
- In a bowl or the baking dish, combine the peaches, coconut sugar, and tapioca flour. Stir to combine. Layer evenly in the baking dish.
- In a medium mixing bowl, combine the almond flour, tapioca flour, baking powder, salt, cinnamon, nutmeg, and coconut sugar. Mix until all ingredients are evenly distributed. Add the coconut oil, non-dairy milk, vanilla. Mix until smooth and then dollop over the peaches.
- Combine the remaining tablespoon of coconut sugar with the cinnamon and sprinkle over the batter.
- Bake for 40 minutes until a toothpick inserted into the pastry comes out clean. Enjoy warm. Will be fine on the counter overnight. Store in the fridge for longer.
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