Cool Weather Cobbler
"This is my take on a classic apple crumble," says cookbook author and nutrition expert, Katie Cavuto. "But I wanted to pay homage to the natural sweetness of the fruit instead of lobbing on the sugar. Arrowroot powder thickens this whole-fruit filling and fresh ginger, cinnamon, and orange zest lend robust flavors to this treat. And the topping adds more than just crunch; with oats, whole-wheat flour, pumpkin seeds, almonds, and maple syrup, it’s a tasty way to get your nutrients."
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- Prep time
- 20 min
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- Cook time
- 45 min
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- Servings
- 18 Servings
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- Serving size
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3/4 cup
Ingredients
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medium pears or apples (peeled, cored, and sliced)
- 6
- 6
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fresh or frozen cranberries and/or pitted cherries
- 1 cup
- 1 cup
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arrowroot powder
- 1 tbsp
- 1 tbsp
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ground cinnamon
- 1 tsp
- 1 tsp
-
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fresh ginger (grated)
- 1 tsp
- 1 tsp
-
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orange zest (freshly grated)
- 1 tsp
- 1 tsp
-
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almond flour
- 1 cup
- 1 cup
-
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old-fashioned rolled oats (not quick cooking) (gluten-free)
- 2 cup
- 2 cup
-
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whole wheat flour
- 1/2 cup
- 1/2 cup
-
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pumpkin seeds (unsalted, toasted)
- 1/4 cup
- 1/4 cup
-
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unsalted almonds (raw, sliced)
- 1/4 cup
- 1/4 cup
-
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ground cinnamon
- 1 tsp
- 1 tsp
-
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fine sea salt
- 1/4 tsp
- 1/4 tsp
-
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melted coconut oil or canola oil
- 2 tbsp
- 2 tbsp
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Extra Virgin Olive Oil
- 1 tbsp
- 1 tbsp
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pure maple syrup (preferably grade B)
- 1/3 cup
- 1/3 cup
-
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Directions
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Preheat the oven to 350°F.
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To make the filling, toss together all the fruit, the arrowroot powder, cinnamon, ginger, and orange zest in a medium bowl. Spread the filling in the bottom of an 8 x 12-inch baking dish.
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To make the topping, stir together the almond flour, oats, flour, pumpkin seeds, almonds, cinnamon, and salt in another medium bowl. Drizzle in the coconut oil, olive oil, and maple syrup and mix until evenly combined.
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Crumble the topping over the filling and bake for 40 minutes, or until the topping is brown and the fruit is bubbling. Remove cobbler from the oven and set aside to cool for 10 minutes before serving.