Apple Gingerbread Cobbler is a delicious, healthy a fruit dessert with a ginger spiced topping. Gluten free and sweetened with coconut sugar.
This dessert will please your guests and is simple enough to make Thanksgiving morning. The sweet spices fill your kitchen with a warm delicious aroma. Leave it sit out on your countertop looking beautiful until later.
I love this dessert because it’s paleo and gluten-free. The sweetness comes from the apples, sweet spices, and coconut sugar.
Coconut sugar is a good natural alternative to white sugar along with organic maple syrup and local honey. All the natural sweeteners are easier for your body to process because they contain minerals and vitamins. Coconut sugar looks and tastes like brown sugar. It contains inulin, a type of dietary fiber which can stimulate the growth of intestinal bifidobacteria and boosts your immune system.
What makes this cobbler exciting is the crunchy nut gingerbread topping. Gingerbread refers to baked goods flavored with the spices ginger, cloves, cinnamon or nutmeg. I use these sweet spices in the topping along with pecans and almond flour.
I add cinnamon and ginger to the apple filling and a few tart cranberries to balance the sweetness. They’re pretty little red treats that make the dish fun.
How To Make Apple Cranberry Gingerbread Cobbler
To make the cobbler, peel and slice an assortment of apples. I like to use different varieties because each one has a different taste and texture. Add the cranberries. In a separate bowl, mix the cinnamon and ginger with the coconut sugar and a tiny bit of arrowroot to thicken the juices. Set aside.
Then make the crunchy gingerbread topping. Pecans, almond flour, ginger, cardamom, cinnamon, cloves, and lemon zest are mixed together. Melted organic grass-fed butter and vanilla is mixed in to create a crumbly topping. Butter is now considered a healthy food, read more here. If you’re vegan or don’t like butter you can substitute coconut oil.
Once the filling is made, add the coconut sugar mix to the apples. Sprinkle with lemon juice. Taste, the apple should be slightly sweet than you’d like. Add more coconut sugar if needed. Don’t let the apples sit once you add the sweetener.
Pour the mixture into a 2-quart baking dish and spread the topping evenly over the apples. It will be very full, mound them a little in the center, that’s fine, the apples will cook down.
Place on a baking sheet to catch any bubbling juices that may spill over. Immediately place in the oven.
Bake 55 minutes until the topping gets nice and brown and the apples are bubbling vigorously. If the topping gets too brown before the apples are bubbling, loosely cover with foil. Remove from the oven and let cool for at least 30 minutes before serving.
Cobber served alone is fabulous and I eat it for breakfast it’s so healthy. But for your Thanksgiving feast you may want to serve it with whipped cream or ice cream. Coconut whipped cream is a delicious healthy alternative.
Have a wonderful day. Enjoy every bite of the delicious food you eat. Appreciate it with all your senses. Notice how beautiful it looks, breathe in the aromas, experience the different tastes and textures in your mouth. By experiencing your food fully you will enjoy more and eat less. When you’re present in your body and experience your meal with all your senses you experience more satisfaction.
And most of all, love and appreciate your family and friends just the way they are. This is the true meaning of Thanksgiving.
PrintEasy Apple Gingerbread Cobbler
- Total Time: 1 hour 25 minutes
- Yield: 8 1x
Description
Apple Gingerbread Cobbler is a delicious, healthy Thanksgiving dessert fruit dessert with a ginger spiced topping. It will please your guests and is simple enough to make Thanksgiving morning.
Ingredients
Filling
- 9 cups apples, peeled, thinly sliced, measure after slicing
- 3/4 cup fresh cranberries
- 3/4 cup coconut sugar
- 2 tablespoons arrowroot
- ¾ teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 tablespoon lemon juice
Topping
- 1 ¼ cups pecans, coarsely chopped
- 1 ¼ cups almond flour
- 1 ¼ teaspoons ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ¼ teaspoon Celtic sea salt
- ¼ teaspoon lemon zest
- 5 tablespoons grass-fed butter or coconut oil (for vegan)
- 1/2 teaspoon vanilla
Instructions
Make the filling:
- Heat the oven to 375 degrees
- Mix the sugar, arrowroot, cinnamon, and ginger together in a small bowl.
- Put the apples and cranberries in a large bowl
- Leave separate and set aside while you make the topping.
Make the topping:
- Mix the pecans, almond flour, ginger, cardamom, cinnamon, cloves, salt and lemon zest together in a bowl.
- Melt the butter in a small pan.
- Add the vanilla to the butter.
- Pour the butter over the nut/flour mixture and mix until all the flour is moistened.
Put it together:
- Stir sugar mixture into the apples.
- Sprinkle with lemon
- Taste, the apple should be slightly sweeter than you’d like. Add more sugar if needed.
- Scrape the apple mixture into a 2-quart baking dish, it will be very full, mound slightly in the middle.
- Scatter the topping over the apples.
- Place baking dish on a baking sheet to catch any bubbling juices that may spill over.
- Bake for 45-55 minutes until the topping is nicely brown and the apple juices are bubbling. If the topping gets too brown before the apples are bubbling loosely cover with foil.
- Transfer to a rack and let cool for at least 30 minutes before serving.
- Serve alone or with whipped cream (dairy or coconut) or ice cream.
- Prep Time: 30
- Cook Time: 55
- Category: Paleo, Gluten Free, Vegan Option
