blackberry apple cobbler updated

Blackberry and Apple Cobbler

by jenny in Recipes

A gluten and oat free crumble that satisfies any cravings for a yummy treat! You can serve this warm as an allergy-friendly (and sugar-free) dessert, an elimination diet breakfast, or as part of your midday solid meal. It’s nutritious and naturally sweet with endless possibilities. You can use other fruits like pears, raspberries, plums, cherries, blueberries, or try different spices and nuts. Let your creativity and what’s available at your local farmers’ markets spark new and delightful variations, and of course we always love hearing from you in the comments!

Ingredients:

Base
4 apples, cored and cut into large chunks (leave the skin on if organic, so much fiber and nutrition in the peel)
1 cup blackberries (fresh or frozen)
1 teaspoon cinnamon
optional: ¼ teaspoon stevia (powder) or a few drops of the liquid (be careful, you don’t need much, as it’s super sweet and the apples and berries are bursting with sweet flavor)
2 teaspoons coconut oil

Topping
1 cup almonds
1 cup Brazil nuts*
shredded coconut
a few dashes of cinnamon
a splash or two of vanilla
optional but recommended: a few sprinkles of mesquite

*Note that you can use any combination of nuts here, if you only have almonds and cashews that works. If you only have almonds, totally fine. Jenny loves using macadamia nuts with extra cinnamon and a dash of nutmeg. Use what you have on hand, it’ll be delicious!

Directions:

1. Preheat oven to 350.

2. Place the chopped apples into a mixing bowl and gently toss with the cinnamon and stevia (if using).

3. Carefully, so they don’t get too smashed, stir in the blackberries.

4. Place the mixture into a greased (with coconut oil) 8×8 square pan or a 9×4 rectangular loaf pan. As long as it’s several inches deep and the crumble doesn’t spill over the top, there are a variety of pan options that will work.

5. Make the topping by placing the nuts in a food processor and pulsing until crumbly. Add in the coconut, optional mesquite, and vanilla and pulse a few more times until combined but still chunky.

6. Sprinkle the topping evenly over the apple mixture. Place in the oven and bake for 30 minutes, checking and cooking a bit longer if you want softer and more mushy apples. The top should be brown and crispy.

This is best served warm. If you’re not cleansing you can serve with Greek yogurt. . .and if you are cleansing try it with So Delicious Coconut Ice Cream. . .YUM.

Recipe: Frank Giglio
Photos: Jenny Nelson

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