Apple Cranberry Cobbler

This warm apple-cranberry cobbler is a delightfully simple dessert that won’t leave you feeling heavy at the holiday table! The scent of cinnamon and apples waft with a hint of nutmeg, along with the tang of unsweetened cranberries make for a tasty treat.

Instead of a wheat flour-based crust, this gluten-free and keto-friendly coconut flour crust provides just a touch of savoriness. Serve this hot, with sugar-free ice cream for an a la mode experience. 

Since we won’t add sugar to this, instead of using traditional tart baking apples like granny smith, use a sweeter fresh eating apple instead. Spring for organic since residual pesticides and herbicides can disrupt gut health.

Ingredients

• 2 cups pound organic apples (a juicy sweet kind, like fuji, pink lady, or Honeycrisp since we won’t be adding sugar)
• 2 tablespoons organic apple cider
• 1 tablespoon organic lemon juice
• ¼ cup dried organic unsweetened cranberries
• 1 teaspoon organic cinnamon
• 2 tablespoons organic grass-fed butter, melted
• ½ cup organic coconut flour
• ½ teaspoon baking powder
• 1 organic egg
• ¼ teaspoon organic nutmeg
• ¼ tsp salt
• 1 teaspoon organic raw honey

Directions

1. Preheat oven to 325 degrees Fahrenheit.
2. Combine apples, cranberries, cinnamon, lemon juice, and nutmeg together. Place in the bottom of a casserole pan.
3. Combine egg, coconut (or almond) flour, butter, baking powder, salt, and honey together until well mixed. Spread over fruit.
4. Bake for 20-25 minutes until the fruit is bubbly and the crust is golden brown.