Even if you were unaware of the dropping temps and earlier sunsets, given all the pumpkin and apple recipes floating around online right now, it’d be hard not to notice that fall is on its way! I just love fall and all of the yummy comforting food that comes along with it. Spiced apple anything is a pretty surefire way to get me into an autumnal mood! The smell wafting through the house while anything apple-spiced bakes is probably one of the best smells in the whole entire world. These single-serve grain-free vegan apple cobblers in-a-jar are so simple to make, and they are a lovely healthy alternative to the usually heavy-on-the-butter and grain-containing original. Plus, these are great for those of us with restricted diets.
If you follow a paleo diet, I think just swapping the maple syrup out for honey should make these more paleo friendly. If you can’t have nuts, try using sunflower seed flour in place of the almond flour. If you like butter and you aren’t vegan, swap out the coconut oil with some good local grass-fed butter.
One bite of these amazing little treats will have you in the fall state of mind, as quick as can be! What’s your favorite fall food?
Grain-Free & Vegan Apple Cobbler In A Jar
makes 2 servings
2 large apples, peeled and diced small
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 teaspoons arrowroot starch (or other starch, corn, tapioca, potato, etc.)
1 tablespoon fresh lemon juice
2 tablespoons maple syrup or honey
1/2 teaspoon vanilla
3/4 cup blanched almond flour (I use Honeyville brand)
3 tablespoons arrowroot starch (or other starch, corn, tapioca, potato, etc)
1/2 teaspoon baking powder
1 tablespoon ground flaxseed
1 tablespoon maple syrup (or honey)
1 tablespoon melted coconut oil or butter
2 tablespoons warm water
dash of salt
additional coconut oil for greasing jars
coconut sugar or regular sugar for the top, plus additional cinnamon
Preheat oven to 375ºF
Lightly grease two half pint-sized jars with coconut oil*
In a medium mixing bowl, mix all of the cobbler topping ingredients together. Make sure all of the ingredients are incorporated very well. Get your hands in there, if need be.
Form the dough into two equal sized balls using your hands and wrap tightly in plastic wrap. Place it into the fridge while you prep the apples.
Once the apples are peeled, core them and cut them into small thin slices or small cubes, place them in a bowl and add the remaining filling ingredients.
Take the dough out of the fridge — it should be a bit firmer now — and roll it out between two pieces of parchment paper or plastic wrap. Don’t press too hard, just enough to flatten it out into circles the size of the jars (it helps to use the lid).
Carefully cover the apple filling with the cobbler dough, cut a small slit in the middle and sprinkle a little cinnamon and sugar (of your choice) on top.
Place the jars on a baking sheet and bake for approximately 20 minutes. The topping should be browned and the filling should be bubbling. Serve warm and, if you’d like, add some dairy-free ice cream or whipped coconut cream to the top.
*I used two 12-ounce sized jars but there was a little bit of extra room — that’s just the size of jars that I happen to have. If you use a half-pint sized jar they should be nice and jam packed with apples!
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog.