The ’lil cottage is magical and I enjoy spending time here, not only for the fresh air, quiet and evening fires in the chiminea, but for the inspiration that comes in serendipitous ways. Our family donkey Jason, for example, looooves him some apples—not to mention petting from my sweetie Mike (see below). One day while slicing up some goodies for Jason (a now daily ritual), I came up with an idea for a simple crumbly cobbler that would be perfect for the holidays. Thanks Jason.
©Marta Sasinowska (more here on her Daily iDose page)
You only need a few ingredients to make this rich, buttery-tasting, dairy-free and gluten-free treat. It’s something that you can confidently serve to herbivores and omnivores and expect rave reviews.
This recipe is also open for improvisation, just share what you come up with. Try adding golden raisins, toasted pecans, use pears instead of apples—have fun with it.
Makes: 4 servings
Takes: 30-40 minutes
Medium glass bowl
4 small 3 1/2″ ramekins
Try to buy everything organic. Here’s why.
2 Granny Smith apples
2 cup almond flour (make your own or use Benefit Your Life brand—it’s the best)
1/4 tsp fine ground sea salt
1/2 tsp sucanat
1/2 tsp cinnamon
1 tsp vanilla extract
1/8 tsp fine ground sea salt
1/4 cup sucanat
1/4 cup cold-pressed virgin coconut oil, warmed to liquid on the stove (no microwave)
Let’s get started.
With a fork, mix together crust/crumble ingredients in a bowl until crumbly. Take a small handful and press some of the crumble into the bottom of the ramekins. Place on a cookie sheet and bake at 350°F for 7 minutes.
While baking, slice your apples in half, top to bottom. Slice off core and lay flat, slicing 1/8″ wedges until done—keep shape of apple intact.
Place sliced apple halves on top of baked crusts.
In a glass bowl, mix together caramel ingredients. Spoon over the apple and then top generously with crumble topping. Gently press into a nice, high mound—it will bake down.
Bake at 350°F for 20 minutes. Remove, allow to cool a bit and enjoy. Take it to the next level and top with Raw Vanilla Ice Cream, oh yes.
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