Recipes

Apple Cobblerettes

by Jessica Mishra on September 5, 2011

I was at a farmer’s market on Sunday and visited the stand for Billy Bob Orchards. They were selling various types of apples, from Fuji to McIntosh. It was their first week at the market, as apples have just started to come in season. These beautiful apples inspired me to create a recipe for a gluten-free cobbler, which also happens to be vegan.

I thought it would be fun to use my ramekins to make this cobbler, so instead of a cobbler this recipe creates 4 “cobblerettes”. Great for a dinner party or family dinner as each person gets their own personal-sized cobbler. I hope you will enjoy this recipe and the first tastes of fall!

Ingredients:

Topping:

  • ¾ cup sorghum flour
  • 
½ cup almond meal
  • 
¼ cup tapioca flour
  • 1 teaspoon cinnamon
  • 
¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 
1 teaspoon baking powder
  • 
1/3 cup extra virgin coconut oil
  • 
¼ cup maple syrup
  • 1 teaspoon vanilla extract

Filling:

  • 
5 small-medium apples, peeled, cored, and cut into bite-sized pieces
  • 4 tablespoons maple syrup
  • 
1 tablespoon arrowroot powder
  • 
1 tablespoon lemon juice
  • 
1 1/2 teaspoons cinnamon

Preheat oven to 350 degrees.

To prepare topping, add all the dry ingredients in a large bowl. Stir to combine. In a separate small bowl, thoroughly mix all of the wet ingredients. Add the wet ingredients to the dry ingredients, and mix thoroughly.

Now prepare the filling. Add all ingredients for the filling into a large bowl and toss to coat.

Fill each of your ramekins almost to the top with apple filling. I used 4 porcelain ramekins that are from Sur La Table. Make sure the ramekins you use are oven safe. Using your hands, gently sprinkle the topping over the apple filling until you have covered all of the apples in each ramekin.

Cover each ramekin with foil and bake on a low rack in the oven for 50 minutes at 350 degrees. Check to see that the cobblerettes are bubbling, then remove the foil and cook for an additional 10 minutes. Serve warm topped with a coconut milk ice cream of choice. Bon Appetit!

 

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