I love fall! The air is cooler. The humidity is gone. Pumpkin and apple picking is at the top of everyone’s fall bucket list. It’s just a wonderful time of year!
I scored 40 pounds of no-spray apples from my local farm stand the other day and have been busy making crock pot applesauce and canning it. I saved some of the apples for eating and decided to bake with some too.
This apple pecan cobbler recipe is another, like the whipped carrots from last week that was given to me by my Mom. It was passed down to her years ago and I’m sure it’s been around a long time. It was originally apple walnut cobbler but I didn’t have walnuts so I changed it. Feel free to use any type of nuts you would like.
As with all recipes that I haven’t made up myself, I modified this to fit my real food lifestyle. I took it a step further and made a grain-free, dairy-free version as well. They both turned out delicious! You can see the modifications within the recipe as well as where you can find specific ingredients if not available to you locally.
It doesn’t matter what variety of apples you use for this but they really should be organic or no-spray. Apples are at the top of the dirty dozen list for having a high level of pesticides. I happened to have 4-5 different kinds of apple so I used one of each. I kept the skins on but if you have particularly tough apples, you may want to peel them. I really like to keep the skins on for their nutritional value whenever possible.
Ingredients
- 1/2 coconut sugar or sucanat
- 1/2 tsp cinnamon
- 3/4 cups coarse chopped pecans or walnuts - preferably soaked and dried/dehydrated
- 3-4 cups sliced apples (any variety)
- 1 cup flour - sprouted Einkorn, spelt, almond or gluten free could be used
- 1/2 cup coconut sugar or sucanat (could also use honey or maple syrup)
- 1 tsp aluminum-free baking powder
- 1/4 tsp real salt
- 1 pastured egg, beaten
- 1/2 cup cream or whole, raw milk, coconut cream or coconut milk (plus extra for whipped cream)
- 1/3 cup butter or coconut oil, melted
Instructions
- Gently mix sugar, cinnamon, 1/2 cup of the nuts and apples.
- Place into a greased 8 1/4 x 1 3/4 (approx) inch round baking dish (I used a deep dish pie plate like this one)
- Combine all other ingredients and mix until smooth.
- Pour over apple mixture and sprinkle with remaining nuts.
- Bake at 325 degrees F for about 50 minutes.
- Serve with fresh whipped cream topped with cinnamon.
The cobbler on the left is sprouted Einkorn flour. The Cobbler on the right is almond flour.
This cobbler is easy to make and full of flavor. It’s not overly sweet like many fruit-based recipes tend to be. I think it will become a favorite of your family as it is mine!
Enjoy!
What’s you favorite fall dessert to make?
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Apples don’t grow well down here but we are swimming in fuyu persimmons. Can’t wait to try this recipe with persimmons and see what happens!
This looks so good that I can taste it by just looking at it! Thanks for the recipe ~
This sounds really good! I love baking with apples at this time of year:)
Scrumptious! definitely saving this recipe to try!