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Cool Weather Cobbler
20 min prep time
45 min cook time
18servings
Recipe by
Katie Cavuto
Source
Whole Cooking and Nutrition
Photo by
Renée Comet
How to Make 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."
20 min prep time
45 min cook time
18servings
3/4 cup
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Step-By-Step Instructions:
- Preheat the oven to 350°F.
- 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.
- To make the topping, stir together the almond flour, oats, flour, pumpkin seeds, almonds, cinnamon, and salt in another medium bowl. Drizzle in the canola oil, olive oil, and maple syrup and mix until evenly combined.
- 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.
Nutrition facts
18 Servings
-
Serving Size
3/4 cup
- Amount per serving Calories 190
-
Total Fat
9g
- Saturated Fat 2.1g
- Sodium 35mg
-
Total Carbohydrate
26g
- Dietary Fiber 5g
- Total Sugars 10g
- Protein 5g
- Potassium 220mg
- Phosphorous 135mg
Ingredients
apple and/or pears (peeled, cored, and sliced)
6 med
cranberries and/or pitted cherries (fresh or frozen)
1 cup
arrowroot powder
1 tbsp
ground cinnamon
1 tsp
fresh ginger (grated)
1 tsp
orange zest (freshly grated)
1 tsp
almond flour
1 cup
old-fashioned rolled oats (gluten-free)
2 cup
whole wheat flour
1/2 cup
pumpkin seeds (unsalted, toasted)
1/4 cup
almonds (raw, sliced)
1/4 cup
ground cinnamon
1 tsp
fine sea salt
1/4 tsp
canola oil
2 tbsp
Extra Virgin Olive Oil
1 tbsp
pure maple syrup (preferably grade B)
1/3 cup
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