Paleo Apple Cobbler
If you want to add more Southern recipes to your recipe box, Paleo Apple Cobbler might be a recipe you should try. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 382 calories, 5g of protein, and 22g of fat per serving. For $1.95 per serving, you get a side dish that serves 9. A mixture of pecans, apples, cinnamon, and a handful of other ingredients are all it takes to make this recipe so tasty. Plenty of people made this recipe, and 213 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by My Whole Food Life. Overall, this recipe earns a solid spoonacular score of 61%. Similar recipes are Paleo Strawberry Cobbler #SundaySupper, Paleo Peach Cobbler Muffins, and Vegan & Paleo Peach Blueberry Cobbler.
Servings: 9
Preparation duration: 60 minutes
Ingredients:
1 cup almond flour
4 large apples, peeled and cored (I used honey crisp)
1 tsp cinnamon
1/3 cup coconut sugar
1/4 tsp ginger
2 T maple syrup
10 Medjool dates
1/4 tsp nutmeg
2 cups raw pecans
pinch sea salt
2 T unsweetened applesauce
1/4 cup water
Equipment:
food processor
baking pan
slow cooker
stove
oven
slotted spoon
Cooking instruction summary:
In a food processor, combine the crust ingredients until a loose dough starts to form. Press the dough into an 8x8 baking dish and set in the fridge. In a slow cooker, add all the filling ingredients. Turn on high and cook until the apples soften. About 1-2 hours. You can also do this on the stove top if you prefer. That should only take about 30 minutes. I like to slow cook to bring out more sweetness. Preheat the oven to 350. Using a slotted spoon, pour the finished filling on top of the crust and set aside while you make the topping. In a food processor, combine the topping ingredients. Sprinkle the topping over the apples and place in the oven. Bake about 25 minutes or until the topping looks a golden brown. Serve warm. This should last at least 5 days in the fridge. Enjoy!
Step by step:
1. In a food processor, combine the crust ingredients until a loose dough starts to form. Press the dough into an 8x8 baking dish and set in the fridge. In a slow cooker, add all the filling ingredients. Turn on high and cook until the apples soften. About 1-2 hours. You can also do this on the stove top if you prefer. That should only take about 30 minutes. I like to slow cook to bring out more sweetness. Preheat the oven to 35
2. Using a slotted spoon, pour the finished filling on top of the crust and set aside while you make the topping. In a food processor, combine the topping ingredients. Sprinkle the topping over the apples and place in the oven.
3. Bake about 25 minutes or until the topping looks a golden brown.
4. Serve warm. This should last at least 5 days in the fridge. Enjoy!
Nutrition Information:
covered percent of daily need
