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Apple cobbler on gingham checkered tablecloth with a cinnamon sugar quilted pattern on top of the cobbler

Gluten-Free Apple Cobbler

This gluten-free and dairy-free dessert is perfect for all seasons! This recipe is ideal for a 9 x 13 glass baking dish. I have cut the recipe in half for a smaller serving... but let's be honest! We are always bummed when the cobbler is gone, so the more the better :)
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Equipment

  • 1 9 x 13 glass baking dish
  • 1 mandoline food slicer
  • 2 mixing bowls
  • 1 spatula
  • measuring cups and spoons
  • 1 piece of parchment paper, pencil and x-acto knife
  • Oven

Ingredients

Apple Layer

  • 10 granny smith apples (or apple of choice)
  • 2 tsp teaspoons lemon juice
  • 2 tbsp tablespoons arrowroot flour
  • 1/4 cup cup maple sugar (or sugar of choice)

Cobbler Crust / Topping

  • 2 cups cups of blanched almond flour
  • 1 cup oat flour ( or you can use more almond flour or a gluten-free baking flour)
  • 1 cup arrowroot flour 
  • 3 tbsp baking powder (aluminum free)
  • 1/2 tsp salt
  • 1/2 cup maple syrup (or sugar of choice)
  • 1/2 cup coconut oil
  • 2/3 cup unsweetened non-dairy milk
  • 1 tsp vanilla extract

Quilt Stencil Layer

  • Cinnamon
  • Sugar

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Thinly slice (I like using a mandoline) the apples and add to a medium size bowl. Add all other apple layer ingredients and gently fold together so the apples are evenly coated. 
  • In a separate medium bowl add all the crust ingredients and mix together to create a dough consistency. 
  • In a 9 x 13 baking dish, layer your apples evenly. Then (I like to use my hands for this) take palm size handfuls of the dough and flatten smooth and place on top of the apples, continuing until the apples are fully and evenly covered. 
  • To make your quilt stencil... design your quilt pattern on a piece of parchment paper and use a (clean) x-acto knife to cut out the shapes / triangles. Press the parchment paper on top of the cobbler gently. In a bowl mix together cinnamon and sugar and sprinkle on top of parchment paper patting in with your fingers the open spaces to fully fill the design. Carefully remove parchment paper. 
  • Bake in the oven at 375 degrees for approximately 40 minutes until golden brown. Best enjoyed right away with a dollop of ice-cream! Also best enjoyed for breakfast the next morning with a cup of coffee. Enjoy! 
Servings: 0