Apple Cobbler (GF)

My friend Jillian and I have been avoiding gluten and refined sugar for 3 weeks now in an effort to get our eating habits back on track, and the goal was to make it to Halloween. I’ll say it’s been a pretty valiant effort, despite the beer (or two) I’ve had along the way, and the hot dog I saw Jillian eat at the 5k we organized…

This weekend, I was really craving apple cobbler, and this presented a challenge because traditional apple cobbler contains flour, butter, and at least one type of refined sugar. I have been searching for coconut sugar to use in paleo recipes and finally found some yesterday at Whole Foods. I thought apple cobbler would be the perfect chance to  experiment with my new ingredient, and turns out it perfectly enhanced the natural sweetness of the apples in this warm, gooey dessert! Lemon juice adds some balance to the sweetness and keeps the apples from browning as you make the crumb topping, and the warmth of cinnamon and nutmeg comes through really nicely in the finished product.

This recipe makes about 4 servings if you’re anything like Matt and I,  but you could probably stretch it to serve up to 6 people, especially if you’re serving it with ice cream or whipped cream. It  reheats so beautifully, I might venture to say it’s even better the next day!

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Apple Cobbler

Makes 4 servings

4 medium apples (Granny Smith or McIntosh work best)

Juice from 1/2 lemon

2 t cinnamon

3/4 t nutmeg

2 T coconut sugar

1 T arrowroot powder (or corn starch)

For the topping:

3/4 C old fashioned rolled oats

1 t cinnamon

1 t vanilla extract

Pinch sea salt

4 T butter of choice, melted (I use Earth Balance vegan butter)

1 T coconut sugar

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Method:

Preheat oven to 325° and grease 8×8 square pan.

Peel and thinly slice apples, adding to greased dish. Sprinkle lemon juice on top of apples and toss. Add cinnamon, nutmeg, coconut sugar, and arrowroot powder and toss again.

In medium bowl, combine oats, cinnamon, vanilla, salt, melted butter, and coconut sugar and mix until it clumps together. Sprinkle evenly on top of apple mixture, and top with a few more teaspoons of whatever butter you’re using.

Bake for 40-45 minutes until the apples are nice and soft and it’s bubbling around the edges. Your whole house should smell like Thanksgiving 🙂 Let cool for 15 minutes before serving warm with vanilla ice cream or whipped coconut cream. Enjoy!

 

Slow Cooker Applesauce

Rewind to 20 years ago in our tiny kitchen on Parkside, where my mom would be cooking apples on the stove, and my sister Liz and I would take turns turning the mill to strain the applesauce. We loved the fun, messy, time-intensive process, but nothing topped eating the fresh applesauce hot out of the pan. Fast-forward 20 years to my current tiny kitchen, where I’m up to my ears with apples from our trip to the orchard. I decided it was time to make applesauce.

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Since I don’t own a food mill, I decided to give slow-cooking applesauce a try.  Not only did it make my tiny kitchen smell aaaaamazing, it turned out so delicious that I am convinced I’ll never want to buy applesauce from the store again! It was so simple, and the apples we picked were so juicy and sweet that it didn’t require any added sugar.

I love this recipe because you toss the ingredients in the crock pot, set it on low, and can go work on something else. I let it cook all morning and afternoon, and this gave the applesauce a chance to really break down and let the flavors mingle. The result is perfectly chunky, cinnamon-y, naturally sweet applesauce that is perfect on its own or baked into breads, muffins, etc.

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Slow Cooker Applesauce

Makes about 8 cups

3 lb. apples (about 9 medium-sized)

Juice from 1/2 lemon

3 t ground cinnamon

1/4 t ground nutmeg

1 cinnamon stick, whole

3/4 C water

Method:

Peel and thinly slice apples and add to crock pot. Squeeze lemon juice over apples and add spices and water. Give it a stir and set to low for 7-8 hours. Stir every hour or so.

Tip** If you let it cook long enough, the apples will break down on their own and shouldn’t have more than a couple little lumps. If you want a perfectly smooth consistency, you can use an immersion blender to get your desired consistency.

Keep in airtight container in fridge for up to a week, or freeze for up to 6 months. Enjoy!