Hi everyone, just a quick post today to share my gorgeous recipe for apple and blackberry cobbler. I totally adore cobbler or crumble (verdict is still out over which name), and it has got to be my favourite summer or winter pudding, best served with a big scoop of ice-cream to offset the warmth of the bake. Honestly, I have not been able to master the prefect cobbler topping until now and trust me it is not for lack of trying. I pity my poor family and friends who have had to battle their way through many a nasty and tasteless pudding in the past – sorry Steve and Ben for torturing you!
Let’s be real the best part of a crumble or cobbler is the topping, but what I have also learned is that if the flavour is focused in the apples, then the topping does not need to be loaded with sugar to be tasty, it just needs to add a beautiful crunchy almost doughy texture as a topping. Which is why I have added the maple syrup to the fried apples hence not such a large amount is needed for sweetness.
Being paleo, it obviously also has to be grain free which always throws a curve ball because all the others I have attempted have had a nut and seed topping, which really is just granola on baked fruit! In this recipe I share with you my new found secret, applause please, because I finally discovered the wonders of cassava flour (follow this link for more info about cassava flour). It is so easy to work with and tastes better than regular flour AND can be bought online from Amazon or any other specialty health shop – or purchase your own right here.
Do be aware though, cassava flour is high in carbs so this dish should not be a regular nightly pud, but rather to be enjoyed with a special meal that calls for a healthy ending (never over do the treats, that is why they are called treats)…..
Top and tail the bramley apples (you can sub with granny smiths), then using a potato peeler, peel off the skins. Bramley apples in particular turn brown really quickly, but this is fine because we will cook them before making the topping.
In an oven proof skillet (no plastic handles, please!), heat up a tablespoon of coconut oil and fry the apple wedges for approximately 5 min to enhance the flavours, they don’t need to be softened as they will be baked in the oven with the topping.
Stir through the maple syrup ensuring all the apple wedges are coated with the sauce
Your apples should look shiny and delicious, spread them out evenly over the bottom of the pan and remove from the heat and sprinkle over the blackberries.
In a bowl, mix the dry ingredients and the egg together with a fork
The mixture will look very dry and crumb-like, this is good, this is how it should be….
Evenly sprinkle the flour over the apples and blackberries and dust with a coat of cinnamon to add colour to the finished topping.
Pour the melted coconut oil over the entire dish
Transfer the pan to the oven and bake for about 40 min- 45 min or until the topping changes to a darker colour, it won’t necessarily turn golden as regular flour might, but it will looked baked and ready (this topping will look slightly more paler than a regular one). Another good indication is when the juices from the apples and blackberries start to bubble and caramelise around the edges of the pan. Remove it from the oven and serve with blackberry and coffee ice-cream , raw caramel sauce or whipped coconut cream then cuddle up with a blanket, a good TV series and ENJOY xx
P.S you can even have it for breakfast…..
- 3 large bramley or granny smith apples, peeled and sliced into wedges
- 1 cup fresh blackberries
- 1 Tbsp coconut oil - for frying
- 2 Tbsp maple syrup
- 1 cup cassava flour
- 1/4 cup almond flour or ground almonds
- 2 tbsp psyllium husk (not powder)
- 1 heaped tsp cinnamon + extra an extra sprinkle for the topping
- 1 large egg
- 1/2 coconut oil , melted
- Preheat the oven to 170ºC
- Top and tail the apples, peel and chop into wedges
- In an oven proof skillet, heat up a tablespoon of coconut oil and fry the apple wedges for 5 min stirring regularly.
- Add the maple syrup and leave to cook for a few minutes ensuring the apples are covered with the sauce.
- Remove from the heat, spread them evenly around the skillet and sprinkle over the blackberries, then leave to stand whilst preparing the topping.
- In a bowl, using a fork, mix together the dry ingredients and egg until the mixture resembles course flour.
- Sprinkle the flour mixture over the apples and blackberries.
- Pour the melted coconut over the entire dish.
- Bake for 40-45min or until apple and blackberry juices bubble and caramelise around the edges and the topping looks crispy and baked.
- Serve with blackberry and coffee ice-cream or caramel date sauce
- Add 1/2 cup of coconut sugar for a sweeter topping - but my family love it just as it is!
- The topping will look very dry and boring, once it is eaten with the apple and blackberry, you won't be able to stop! - Enjoy
- xx DON