Paleo Apple Cobbler. Apple desserts are my most favorite desserts. This paleo and vegan apple Cobbler is my new favorite!
I used pecans in the bottom crust layer, and they really go fantastic with the apples and cinnamon. Slow cooking the apples first allows much more natural sugar to develop, so there is not too much need for a lot of added sugar.
This is absolutely delicious topped with some coconut whip cream.
Looking for more apple recipes?
Paleo Apple Cobbler
Yields 9 servings
1 hrPrep Time
- 2 cups raw pecans
- 10 Medjool dates
- pinch sea salt
- 4 large apples, peeled and cored (I used honey crisp)
- 1/4 cup water
- 2 T maple syrup
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup almond flour
- 1/3 cup coconut sugar
- 2 T unsweetened applesauce
- In a food processor , combine the crust ingredients until a loose dough starts to form.
- Press the dough into an 8x8 baking dish and set in the fridge.
- In a slow cooker , add all the filling ingredients. Turn on high and cook until the apples soften. About 1-2 hours. You can also do this on the stove top if you prefer. That should only take about 30 minutes. I like to slow cook to bring out more sweetness.
- Preheat the oven to 350.
- Using a slotted spoon, pour the finished filling on top of the crust and set aside while you make the topping.
- In a food processor , combine the topping ingredients. Sprinkle the topping over the apples and place in the oven.
- Bake about 25 minutes or until the topping looks a golden brown.
- Serve warm.
- This should last at least 5 days in the fridge. Enjoy!