Nut Free Apple Raspberry Cobbler (Vegan, Paleo)

This Apple Raspberry Cobbler is full of delicious tart-sweet fruit and a crisp crumb topping.  The tiger flour in the topping is rich in complex carbs and resistant starch which supports a healthy immune system and digestive track.  Enjoy this scrumptious healthy fall dessert.

Cobbler is one of my favorite desserts. It has all the fresh fruit taste you get in a pie but it’s much easier to make, and equally as delicious.

It’s a healthy dessert. The tigernut flour in the crumb topping contains healthy fats, and has a high level of resistant starch, which reaches the colon intact. Resistant starch promotes prebiotic growth and supports a healthy immune and digestive track.

I love this cobbler because it’s easy to make, naturally sweetened, warm and satisfying, crispy on top and packed with fruit in the middle. It’s a perfect dessert.

It’s also great for breakfast, since it’s mostly fruit.

You just need a few ingredients — so let’s get started…

Many healthy desserts are made with almond flour and nuts.  But some people don’t like nuts or nuts don’t agree with them.  Personally, I can eat a small amount of nuts but my body doesn’t like it if I eat too many.

Since I wanted this cobbler to be nut free I used Tiger Nut Flour.  Have you ever tried it?

It tastes sweet like Graham cracker crumbs but more nutty.

Actually, Tiger Nuts are not nuts at all.  It is a small root vegetable that grows in Northern Africa and the Mediterranean. They are finely ground to make Tiger Nut flour which is naturally gluten free, grain free and paleo.

It’s perfect for people who don’t eat nuts and grains. Even if you eat grains and nuts this flour is something you’ll love.

Tiger nut flour is an excellent complex carb and full of resistant starch which helps regulate blood sugar levels and is good for colon health and microbiome well being.  It’s also a great source of fiber, and full of minerals like iron, and calcium and potassium.

The topping is made with tiger nut flour, coconut, coconut oil, coconut sugar, arrowroot, vanilla and a little baking soda.  The coconut and arrowroot give it a great texture.  Coconut oil binds it together, butter or ghee would also work.

The fruit filling is made with apples, raspberries, maple syrup and a little arrowroot for thickener.

Do you know raspberries have the most amount of fiber of all the berries. Their sweet berry flavor combines nicely with the apples and gives the cobbler a beautiful pink color.

Enjoy this cobbler for Thanksgiving or anytime you want a delicious super healthy fruit dessert.

Remember enjoying your food helps your body metabolize it fully.  Enjoy every sweet, warm satisfying bite of this cobbler.  You may even want to put coconut whipped cream on it!

Please let me know how this recipe turns out for you in the comments. I love to hear from you. 

If you like this recipe try these too:

• Easy Apple Gingerbread Cobble
• Vegan Cranberry Apple Cobbler

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Nut Free Apple Raspberry Cobbler (AIP, Vegan, Paleo)

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This Apple Raspberry Cobbler has a tart, sweet flavor, is rich in complex carbs and is super healthy for digestion, energy stable blood sugar levels.

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Prep Time: 20
• Cook Time: 45
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Dessert, Breakfast
• Cuisine: Paleo, AIP, Vegan, Gluten-Free,

Ingredients

Scale 1x2x3x

• 6 tablespoons coconut oil refined (84 grams)
• 1/2 teaspoon organic vanilla extract
• 3/4 cup shredded coconut (60 grams)
• 1 cup tiger nut flour (114 grams)
• 1/4 cup arrowroot (27 grams)
• 1/2 teaspoon baking soda
• 2 tablespoons coconut sugar
• 7 cups apples, peeled and sliced
• 1 ½ cups frozen or fresh organic raspberries
• 1/3 cup organic maple syrup
• 2 tablespoons arrowroot

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Instructions

1. Preheat oven to 350 degrees.
2. Melt coconut oil in a small pan on low heat and add vanilla. Set aside.
3. In a medium size bowl mix the coconut, tiger nut flour, arrowroot, baking soda and coconut sugar.
4. Peel and slice the apples into a large bowl.
5. In a small bowl or measuring cup, mix maple syrup and arrowroot, until there are no more lumps. Set aside.
6. Pour melted coconut oil over the tiger flour/coconut mix.
7. Mix using a fork until all the oil is absorbed by the flour and it’s crumbly.
8. Add raspberries and maple syrup to the apples.
9. Mix gently so sweetener is evenly distributed.
10. Pour into an 8 cup baking dish.
11. Spread tiger nut flour mixture evenly over the fruit.
12. Bake on the top half of the oven for 45-55 minutes or until lightly brown and the filling is bubbling around the edges.