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Apple Cobbler

Cuisinicity Tip: When cooking the apples in the saucepan, there is no need to add any more liquid than the 2 Tbsp water because the apples will release the necessary moisture on their own and create their own sweet condensed juice! They keep their full flavor that way and there is no need to add sugar either!
Servings 8 -10
Author Catherine Katz

Ingredients

  • APPLE FILLING
  • 6-7 medium apples rinsed, unpeeled
  • 2 Tbsp water
  • ½ tsp cinnamon
  • 3 whole cloves
  • 1 Tbsp whole wheat pastry flour
  • COBBLER TOPPING
  • ½ cup ground almond meal or ground almonds*
  • ½ cup whole wheat pastry flour
  • ½ cup rolled oats
  • 3 Tbsp brown sugar
  • 2 Tbsp organic expeller-pressed canola oil
  • 1 Tbsp plain cashew yogurt
  • * you can also grind whole dry roasted unsalted almonds instead.

Instructions

  1. Preheat oven to 375
  2. Cut the apples with an apple corer/divider.
  3. Place the sliced apples, water and cloves in a medium sauce pan (just big enough so that the apples are "snuggled" together to keep their moisture), sprinkle with cinnamon and simmer covered, for 12-15 minutes. Do NOT stir! Turn off the heat and put aside until ready to assemble.
  4. Gently mix all APPLE FILLING ingredients in a bowl and place in a 9 inch pie dish.
  5. Mix all dry ingredients (almond meal, whole wheat pastry flour, rolled oats and sugar) in a bowl.
  6. Add canola oil and cashew yogurt to the dry mixture and work with your fingers to make into a crumbly mixture.
  7. Sprinkle evenly over filling.
  8. Bake in oven for 15-18 minutes, until the top is golden and the juices are sizzling.