Apple Cranberry Cobbler

Apple Cranberry CobblerThis 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.


  • 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



  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.