Cranberry Apple Cobbler

We have really been enjoying fresh cranberries around here since Thanksgiving time.  I learned my lesson last year that after Christmas they become hard to find in the store and disappear quickly, only to return to the shelves the next year around the end of October/early November.  So, this year I bought some extra bags and put them in the freezer so we could enjoy them for a little while longer :).

I wanted to find something new to make other than cranberry sauce and cranberry bars (both of which are very tasty, just didn’t want to get burnt out on them!), so when I found this recipe I bookmarked it pretty quickly to try for the next week after my grocery run.  It is a nice combination of sweet and tart, and I bet it would be a good “comfort food” for the cold winter days that will soon come!

DSC02547

I found the original recipe at:

http://bigeatstinykitchen.com/2012/12/31/paleo-cranberry-and-apple-cobbler/

Ingredients:

Filling:

-12 oz bag of fresh cranberries
-3 medium apples (I think I used Gala), peeled, cored and diced
-Ground ginger to taste
-1 cup water
1/3 cup honey or maple syrup
-2 tablespoons arrowroot powder

Topping:

-1 cup almond flour
-1/4 cup chopped pecans or nut of choice
-1 teaspoon ground cinnamon
-1/8 teaspoon sea salt
-1/4 cup coconut oil or butter, melted

I also added some maple syrup to the topping mixture to give it more sweetness.  I didn’t measure how much I put in, this is just an option to add to your desired taste.

Instructions:

Preheat oven to 350 degrees. Grease a 9X9-inch baking dish with butter, coconut oil or nonstick spray. Set aside.
In a medium saucepan, combine cranberries, apples, ginger, water, and honey/maple syrup. Heat over medium heat until the mixture begins to boil and the cranberries pop. Cook for 5 to 10 minutes. Remove from heat and stir in arrowroot powder. Pour the hot cranberry mixture into the baking dish and set aside.
In a separate medium bowl, combine all of the topping ingredients. Mix well. Spoon the topping mixture evenly over the filling.
Bake for 30 to 40 minutes. The cobbler will begin to bubble and the topping should lightly brown. Remove from oven and allow to cool for a few minutes.

We stored our cobbler in the fridge.  It was good eaten cold out of the fridge as well as warmed up for a short time in the microwave.  I’m sure this would be good served with ice cream over the top, but we haven’t been able to find a dairy-free, non-coconut, non-banana ice cream recipe that works for us  :(.

Best wishes to all for a Happy New Year!!  🙂

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One comment

  1. Ice Cream 1
    Ingredients
    • ½ cup raw cashews, soaked 2 hours
    • ½ cup almond milk
    • ¼ cup melted coconut oil
    • ¼ cup cocoa powder
    • ¼ cup maple syrup or honey or another sweetner of your choice
    • ½ teaspoon vanilla extract
    • Pinch of sea salt
    Instructions
    1. Drain and rinse the cashews well, discarding the soak water. Combine the soaked cashews, almond milk, cocoa powder, maple syrup, vanilla extract and salt in a high-speed blender, and blend until completely smooth and creamy.
    2. Pour the mixture into 4 ramekins, and place in the fridge to chill until set, about 4 to 6 hours.
    3. Serve chilled, with shaved chocolate on the top, if desired.

    Like

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