Caramel Apple Cobbler (Gluten-Free, Grain-Free)
- Prep Time: 20
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 6
- Category: dessert
- Diet: Gluten Free
Ingredients
For the apples:
4 tablespoons unsalted butter
7 organic apples (I used a combination of fuji and granny smith), peeled, cored and sliced into 1/4” slices
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1/2 cup organic brown sugar
For the topping:
1/3 cup coconut flour (bob’s red mill)
1/3 cup arrowroot flour
1/3 cup tapioca flour
1/2 teaspoon ground cinnamon
1 tsp baking powder
1/2 cup organic cane sugar, plus 1 teaspoon
12 tablespoons unsalted butter, cold, cut into tablespoons
2 large eggs, beaten (or 2 gelatin eggs for an egg-free option)
1 teaspoon vanilla extract
For the caramel:
1/4 cup unsalted butter
1/2 cup maple syrup
3/4 cup heavy cream
1/8 teaspoon coarse grey Celtic sea salt
Instructions
Preheat the oven to 350 degrees F and adjust the rack to the middle position.
Place the butter in a large skillet and melt over medium heat. Swirl the pan to coat. Combine the apples, cinnamon, cloves, nutmeg, lemon juice and brown sugar in a large bowl and then add it to the skillet with the melted butter. Cook, stirring frequently, until apples are just turning soft, about 8-10 minutes.
Pour the apples into a buttered 11×7-inch baking dish.
Place the coconut flour, arrowroot flour, tapioca flour, cinnamon, 1/2 cup sugar, and baking powder into the bowl of a food processor and pulse to combine. Add the butter and pulse 15-20 times, until it is the size of peas. Add the beaten eggs and vanilla and pulse until the mixture is evenly moistened. Spoon dollops of the dough onto the apples and sprinkle with the remaining 1 tablespoon of sugar.
Bake for 45-50 minutes, until the topping is just turning golden brown. Cool for 20 minutes and then serve.
For the Caramel: Melt the butter in a medium saucepan over medium heat. Whisk in maple syrup and bring to a boil. Whisk constantly for about 2 minutes. Slowly pour in cream. Bring to a boil, whisking often. Boil until sauce thickens and coats the back of a spoon, (or reaches 220ºF) about 5 minutes. Remove from heat and whisk in salt. Let cool for 10 minutes.
Serve the cobbler with caramel drizzled on top.