Gingerbread Apple-Cranberry Cobbler
Okay, this is SO good! It’s probably rude of me to say that about one of my own recipes but false modesty is for another day. (Or maybe it’s just a relic of the past?) Anyway, this seasonal delight is so homey and perfect, with flavorful apples, cranberries that are still a little tart and a fabulous biscuit-like cobbler on top. It’s super easy and pretty quick to make, too. If you want to gild the lily, try it warm with a scoop of vegan vanilla ice cream on top. Also, feel free to use regular flour, but understand that the proportions of ingredients and cooking time may change.
5 cups apples, peeled, cored and sliced thin (I used Granny Smith)
8-ounces fresh or frozen cranberries
1 tablespoon cornstarch or arrowroot powder
1½ teaspoons gingerbread spice mix (either commercial or homemade)
Dash of salt
½ cup pure maple syrup
1 teaspoon pure vanilla extract
1 cup all-purpose gluten-free flour blend
3 tablespoons dry sweetener of choice
2 teaspoons baking powder
1 teaspoon gingerbread spice mix
Dash of salt
¼ cup coconut oil (liquid) or avocado oil
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees. Lightly oil a large baking dish.
In a large bowl, combine the apple slices, cranberries, cornstarch or arrowroot powder, spice mix and salt. Gently toss together to combine. Add the maple syrup and vanilla. Stir to combine and place in your prepared baking dish.
In a medium bowl, mix together the flour, dry sweetener, baking powder, spice mix and salt. Add the oil, maple syrup and vanilla. Mix until combined.
Using your hands, sprinkle this over the top of the apple-cranberry mixture. Gently press. Some apples will show through and that is fine.
Bake for 40 minutes. Enjoy warm.
Vegan, Recipe, Stuffing, Cobbler, Dessert, Apple, Cranberry, Gingerbread, Autumn, Winter