• Jennette Werle, CIHC, DH

Vanilla Apple Cobbler

Updated: Jun 28

Paleo, GF, SF, V Option*

Vanilla Cinnamon Apple Cobbler this recipe is included in my upcoming book.

Great fall and winter dish or dessert to go with your meals. I like to use firm, sweet and tart apples like Pink Lady or Jonathan. These apples hold their shape beautifully, but best of all, they contain loads of pectin. Pectin may help heal intestinal permeability also known as leaky gut. See resources on this topic. The components of this dish can be prepared separately 2-3 days in advanced. Just store the filling and streusel well covered in the refrigerator and assemble the day needed. Serve warm. Serves 9.


Vanilla Apple Cobbler

Filling:

Apples organic, peeled, sliced, 2”x 3/8”, 12 medium, (4 pounds). I buy 2 bags at Kroger grocery store.


1/2 to 1 TBSP. Lemon juice fresh for drizzling over sliced apples, prevents browning of apples.

Arrowroot

3 TBSP.

Vanilla extract

1 TBSP.

Ceylon cinnamon

½ tsp.

Celtic salt

1 Pinch

Stevia liquid

¼ tsp.

Myers Rum, optional

1 topping, see below.

1 Batch

Method

Need 1, 9” x9”x 2” oven safe, square baking safe glass dish. Preheat the oven to 350F.

Apple filling: wash, peel and slice all apples. You start with 4 pounds, but will end up with about 3 pounds. Place the apples in a large, heavy duty bottom pan and add cinnamon, salt, arrowroot, 3 tablespoon water and vanilla. Cook covered until tender, but still holding the shape of the apple slices about 30 minutes on medium to slow heat. Stir the apples at least twice during the cooking process. Removed from the heat when the apples are cooked and set aside. Add rum if desired. Top with the prepared streusel and bake for about 35 minutes at 350 F. The cobbler will be golden brown on top and the filling will be bubbly. Remove from the oven and allow it to come to room temperature. Can be eaten right away or store in the refrigerator to be enjoy over the next few days. Serve warm.


Streusel

Streusel topping

Paleo, LF, GF, SF, Paleo Option Vegan*

This streusel topping can be used for any sweet dessert tart or pie. Makes enough to cover a 10” tart or pie.

Ingredients filling:

Almond flour

1 Cup (3.5 oz.)

Cassava flour

½ TBSP.

Celtic Salt

1 Pinch

Ghee or vegan butter* soft

2 TBSP.

Olive oil

1 TBSP.

Vanilla extract

1 TBSP.

Almonds Whole, chopped, optional

¼ Cup

Method

In the food processor place the almond flour, cassava flour, pinch salt. Pulse few times until fully mixed. Next add the ghee or butter and pulse just twice until it resembles large to small crumb meal. Stop the food processor, add almonds, vanilla and stevia. Pulse just few times. Set off to the side until ready to use. Can be made the day before is needed if necessary. To use just crumble over the fruit of the pie or tart and bake as directed under the tart instructions.

Vegan option: Use olive oil or a vegan butter instead of ghee.


Vanilla Apple Cobbler

Peach Cobbler Option



1.Use the same recipe as above for Streusel

Peach filling:use about 12 medium peaches, ripe, 3 tablespoons of arrowroot, 1 tablespoon vanilla, pinch sea salt,1/4 to 1/2 cup of sugar of choice**


Method:cook all the ingredients together for about 10-15 minutes or just until it begins to jelly. Transfer peaches to a 9" square pan and top with streusel and bake 350 F in a preheated oven for about 35 to 40 minutes or until bubbly and set. Cool on a rack and enjoy while still warm.

** Replace table sugar with sugar of choice such as: maple, honey,stevia liquid, yacón syrup, Erythritol (in large amounts it can cause upset stomach as we do not have enzymes that help digest this sugar alcohol).

 Jeannette Werle, Health Consultant

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