SCD Recipe: Harvest Cobbler

I made this cobbler over the weekend. The fruit mixture was refreshing and I liked the crunch of the walnuts. 
P.S. This is my first blog post typed on my cell phone. Let’s see how it looks.


Topping Ingredients:
2 1/2 cups almond flour 
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp cloves 
1/4 tsp nutmeg
2 eggs
1/4 cup honey
1/4 cup coconut butter – melted (you can  substitute regular butter)
1 tbsp pure vanilla extract
1 tsp lemon juice
Filling Ingredients:

3 medium – large baking apples – peeled and chopped
1 pear – peeled and chopped
1/2 cup blueberries (fresh or frozen)
1/2 cup cranberries (fresh or frozen)
1/2 cup cherries (fresh or frozen)
1/2 cup chopped walnuts 
1 tsp cinnamon
1/2 cup honey
1/4 cup water
1 tbsp lemon juice 
Preparation:

Preheat oven to 425 degrees

Topping:
1. Combine dry ingredients in a large bowl
2. Combine wet ingredients in medium bowl
3. Stir wet mixture into dry mixture and stir until well combined
4. Place in refrigerator while preparing filling 
Filling Preparation:

1. Add chopped apples and pear to a large bowl
 
2. Stir in lemon juice so fruit is coated
3. Add the rest of the ingredients and stir until everything is combined
Cobbler Preparation:

1. Pour filling mixture into large casserole dish 
2. Remove topping from refrigerator 
3. Scoop 1/4 cupfuls and form little biscuits 
4. Place on top of filling
5. Bake for 10 minutes at 425 degrees
6. Reduce heat to 350, cover and bake for another 20 to 30 minutes until apples are soft 
7. Cool for 30 minutes on wire rack before serving. Store in refrigerator 



Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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