This blackberry and apple cobbler is a gluten- and oat-free crumble that satisfies any craving for a yummy treat on the 21-Day Clean Program! We can serve this warm as an allergy-friendly (and sugar-free) dessert, an elimination diet breakfast, or as part of a mid-day solid meal. The blackberry and apple cobbler is nutritious and naturally sweet with endless possibilities.
We can also use other fruits like pears, raspberries, pomegranates, plums, cherries, blueberries, or try different spices and nuts. Let your creativity and what’s available at your local farmers’ markets spark new and delightful variations, and of course we always love hearing from you!
Blackberry and Apple Cobbler Ingredients:
Base
4 apples, cored and cut into large chunks
1 cup blackberries
1 teaspoon cinnamon
optional: ¼ teaspoon stevia (powder) or a few drops of the liquid (be careful, you don’t need much, as it’s super sweet and the apples and berries are bursting with sweet flavor)
2 teaspoons coconut oil
Topping
1 cup almonds
1 cup Brazil nuts*
shredded coconut
a few dashes of cinnamon
a splash or two of vanilla
optional but recommended: a few squeezes of lemon
*Note that you can use any combination of nuts here, if you only have almonds and cashews that works. If you only have almonds, totally fine. We also love using macadamia nuts with extra cinnamon and a dash of nutmeg. Use what you have on hand, it’ll be delicious!
Directions:
Preheat oven to 350F.
Place the chopped apples into a mixing bowl and gently toss with the cinnamon and stevia (if using).
Carefully, so they don’t get too smashed, stir in the blackberries. Place the mixture into a greased (with coconut oil) 8×8 square pan or a 9×4 rectangular loaf pan. As long as it’s several inches deep and the crumble doesn’t spill over the top, there are a variety of pan options that will work
Make the topping by placing the nuts in a food processor and pulsing until crumbly. Add in the coconut, optional mesquite, and vanilla and pulse a few more times until combined but still chunky.
Sprinkle the topping evenly over the apple mixture. Place in the oven and bake for 30 minutes, checking and cooking a bit longer if you want softer and more mushy apples. The top should be brown and crispy.
This is best served warm. If we’re not on the 21-Day Clean Program we can serve with Greek yogurt or non-dairy ice cream.
Recipe: Frank Giglio Photos: Jenny Nelson
If you liked this recipe, you might also enjoy The Zucchini Muffin Recipe You’ll Love to Make
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