Here’s a quick, delicious and satisfying dessert you can make in time for Valentine’s Day. I whipped up this dessert after going quite some time without sugar and needing something sweet. I had 4 lovely honeycrisp apples begging to be caramelized and I knew a cobbler or a crisp was in our future. The topping is cakey and light, and is a perfect with the spiced, saucy caramel apples. My little guy LOVED this and kept asking for more “num num’s.”
4 medium organic apples, such as gala or honeycrisp
1/4 cup organic, unfiltered apple juice
3 tablespoons soy-free, vegan butter (I used earth balance soy-free)
3-4 tablespoons coconut sugar (or natural cane sugar)
1 teaspoon pure vanilla extract, alcohol-free
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Optional: 1/2 cup dried cherries, cranberries or chopped figs
1/3 cup almond milk
1/2 teaspoon apple cider vinegar
3 tablespoons melted soy-free, vegan butter (I used earth balance soy-free)
2 tablespoons coconut sugar (I used Madhava), (or natural cane sugar)
1/2 teaspoon pure vanilla extract, alcohol-free
1/4 cup almond flour
1/4 cup gluten-free all-purpose flour (I used King Arthur)
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
Preheat oven to 350 degrees Farenheit. Place two ungreased 12 or 14-ounce ramekins on a flat baking sheet.
For the filling, in a cast-iron skillet, combine the apples, apple juice, vegan butter and sugar. Cook on medium-high heat for 5-7 minutes, stirring every 2 minutes or so, until the liquid thickens and becomes a caramel color. Turn off heat and add the vanilla, cinnamon, nutmeg and dried cherries (if using). Carefully pour the hot filling into two 14-ounce ramekins. Set aside.
For the topping, in a glass bowl, mix together the almond milk, apple cider vinegar, vegan butter, sugar and vanilla. In a larger bowl, sift together the dry ingredients: almond flour, gluten-free all-purpose flour, xanthan gum, cinnamon, baking soda, baking powder and salt. Add the dry mixture to the wet by 1/4 cups and mix gently until combined. Spoon the batter on top of the filling, dividing it equally between the two. Bake in the center of the oven for 22-25 minutes, or until a toothpick inserted into the topping comes out clean.
Allow the cobblers to cool slightly, or completely, before serving. While we ate this, I thought it would be delicious with a scoop of coconut milk ice cream on top, which sadly I didn’t have. But it was still awesome as is. I hope you try it, and if you do, let me know!