Small batch caramel apple cobbler
Ingredients
the apple Filling:
- 1½ Apple, or 1 large, peeled if desired, pitted, and chopped
- 1 –1½ tablespoons maple syrup, to taste
- 1/4 teaspoon cinnamon
- Pinch of salt
- Optional: 1/2 teaspoon lemon juice for brightness
- Optional: 1/2 teaspoon tapioca starch if your peaches are extra juicy
For the Cobbler Batter:
- 3/4 cup almond flour
- 1/2 cup tapioca starch
- 1/4 cup maple syrup
- 1/4 teaspoon baking powder
- 3 tablespoons dairy-free milk, 2 tablespoons for a biscuit-y topping, 3 for more cake-like
- 3 tablespoons softened or melted refined coconut oil, non-hydrogenated palm shortening, or butter
Caramel sauce
- 1 tbso coconut milk
- 1 tbsp maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a small baking dish or 2 mini ramekins.
- Make the apple filling: In a small bowl, toss chopped apples with maple syrup, cinnamon, salt, and optional lemon juice or tapioca starch. Pour into your prepared baking dish.
- Make the cobbler topping: In a separate bowl, stir together almond flour, tapioca starch, baking powder, and sugar of choice. Add in the milk and melted coconut oil (or butter), stirring until a soft batter forms.
- Assemble: Drop spoonfuls of the cobbler batter over the peach filling, spreading gently to cover most of the fruit. It doesn’t need to be perfect!
- Bake for 15 minutes, or until the topping is golden brown and the fruit is bubbling.
- Prepare the caramel sauce in saucepan or in the microwave, stir until smooth and thick.
- Cool slightly before serving. Enjoy warm with dairy-free vanilla ice cream or coconut whipped cream for the ultimate treat.
Notes
Links to products used:
Favorite tapioca starchtapioca starch Favorite almond flour My small baking dish! Favorite maple syrup maple syrup Favorite refined flavorless coconut oil
Favorite tapioca starchtapioca starch Favorite almond flour My small baking dish! Favorite maple syrup maple syrup Favorite refined flavorless coconut oil
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