THE ULTIMATE APPLE COBBLER CRUMBLE
Did someone say apple season was over? Is it too soon to be saying, 'tis the season?
No, no, and N-O. I'm still salivating in apple glory as I type and oh #heckyes, 'tis the BEST season. This recipe is what I like to call my—"UT OH, I forgot to bake something for the dinner party tomorrow. WHAT. IN. THE. WORLD. SOS. Please send back UP." because when I tell you, it is so simple it hurts, you gotta' believe me!
After visiting the Franklin Cider Mill in Michigan and eating my own weight in their freshly baked cinnamon spiced doughnuts in less than five minutes [no joke, I literally wish I was kidding] I had a whole lot of honey crisp apples waiting for me in the morning. One of my fondest memories growing up during the holiday season is the smell and taste of my Nanie's apple pies, apple cobblers, and apple pizzas! It was always like magic—after the whole family went apple picking, we'd pack Nanie and Pop's car with an extra bag of apples and just like clock-work, within the next few days, Nanie was handing me a cobbler and pie to take home making sure she told me to "share D, don't eat it all."
WHELP, sharing is exactly what I did after I had my own generous helping. LOL. These memories replayed vividly in my head as I was sitting in the kitchen contemplating what I wanted to do with all of these honey crisps'. I love being able to recreate one of my favorite holiday desserts that won't make me feel #guilty if I just happen to indulge in more than just one serving.
NO GUILT. NO SECOND GUESSING. NO PROCESSED INGREDIENTS. NO REGRETS THE NEXT MORNING—JUST LOVE MADE WITH ALL THE GOODS THAT IS VEGAN, GLUTEN FREE, BUTTER FREE, AND REFINED SUGAR FREE.
What I love about this recipe is that each component is minimal, quick, and nutritiously sound. The crust, so simple—pecans, oats, coconut sugar, coconut oil, and salt. Yes! And the apples [obsessed] are tossed with nutmeg, cinnamon, coconut sugar, and lemon juice before they're pre-baked to achieve that luscious, tender, tart-sweet apple pie-y texture. The topping, EASY—oats, flour, coconut oil and sugar to create a slightly crisp, but crumbly topping and we're done. Literally. That's it. Here's how we get down and do it:
I N G R E D I E N T S
- 5 hefty cups honey crisp apples, peeled, cored, cubed
- 4 tablespoons coconut sugar
- 2-3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon all-spice, *optional
- 1 lemon, organic, juiced
- 1 tablespoon coconut oil, melted
- 1 teaspoon cornstarch—diluted in two tablespoons cold water, set aside
- 1 1/2 cup gluten free rolled oats
- 1 cup raw pecans, organic
- 2 tablespoons coconut sugar
- 1/2 teaspoon pink himalayan sea salt
- 3 tablespoons coconut oil, melted
- 1/3 cup gluten free rolled oats
- 1 handful pecans, organic
- 3 tablespoons coconut sugar
- 3 tablespoon gluten free flour
- 1/4 teaspoon pink himalayan sea salt
- 2-3 tablespoons coconut oil, melted
I N S T R U C T I O N S
- Preheat oven to 350 degress F. Line an 8x8 [or similar size] baking dish with parchment paper.
- In a separate baking dish—add apple filling ingredients [including cornstarch] and toss to combine. Cover with foil for 15 minutes and then remove foil and allow to bake for 6-8 minutes more until apples begin to caramelize and become fork tender. Remove from heat.
- In the meantime, while the apples are baking, add crust ingredients [minus coconut oil] into a food processor or blender and pulse ingredients until no large pieces remain. Add melted coconut oil and pulse a few more times until a crumble-dough forms that resembles wet sand.
- Spread the mixture into the 8x8 baking dish lined with parchment and press into an even layer with fingers.
- Bake crust for 15 minutes at 350 degrees F and then increase heat to 375 degrees F and bake for 5 minutes more—the crust should be fragrant and the edges golden brown. Set aside. Reduce heat back to 350 degrees F.
- Prepare crumble topping by adding all ingredients into a mixing bowl, using your fingers, pinch together the ingredients to form a crumble. Set aside.
- Add baked apples [including the saucy-juice created] to the pre-baked crust and spread to create an even layer. Top with crumble topping and spread evenly to cover apples.
- Bake for 10-15 minutes—or until the crumble topping is golden brown and the apple mixture is bubbly.
- Remove from heat. Let cool and serve up!
- Store the yummy leftovers in a well-sealed container at room temperature for up to 2 days or in the refrigerator for up to 4 days.