No-Sugar-Added (No Kidding) Apple Cobbler w/ Coconut Whipped Cream

Fall apples and baking are something to look forward to each year, but what about all the added sugar?  If you're glucose intolerant, or just want to eat healthier, the options are not very appealing.

I decided to take this on as a challenge, putting the package of sugar back twice as I pondered how to modify this seasonal comfort food without added sugar or dairy.

In a Food & Wine recipe, I figured that the biscuit topping would be sweet enough by substituting coconut milk for dairy and dusting the top with cinnamon before baking. It was. Sort of.

That left the apple filling. The recipe called for a pomegranate juice reduction, and so, instead of a cup of sugar, I tried mixing the juice reduction with Medjool dates in a food processor, and voila! A naturally sweet syrup in which to bake the apples. It was delicious.

The coconut milk whipped cream was the crowning glory that brought it all together. And the payoff for a "pretty good dessert?" No digestive payback from one of my favorite comfort foods!

My Paleo Marin Rating: 3 Persimmons

Ingredients:

Filling:

2 cups pomegranate juice
4 oz. Medjool dates
1/4 cup gluten free flour, preferably Cup4Cup
1/2 teaspoon kosher salt
6 Granny Smith apples, cored, peeled, halved and sliced 1/3 inch thick

Cobbler:

2  cups gluten free flour, preferably Cup4Cup
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 stick cold butter, 4 oz., cut into small pieces
1 can coconut milk, preferably Thai Kitchen Coconut Milk, refrigerated overnight

Toppings:

Pomegranate seeds

1 can coconut cream, preferably Thai Kitchen Coconut Cream, refrigerated overnight upside down

Directions:

Preheat oven to 375 degrees F.

Filling:

1. Over medium heat, boil down 2 cups of pomegranate juice until it measure 1/3 cup (about 15 minutes).

2. Pit the dates; mix with the juice reduction in a food processor until well combined.

3. Place the prepped apples in a large bowl. Coat the apples with 1/4 cup flour, salt, and the date/juice reduction by stirring with a stiff spatula. Pour mixture a 9" round glass baking dish.

Cobbler:

1. Add the 2 cups of flour, salt, and baking powder in a large bowl. Whisk to combine.

2. Add the butter pieces and work to combine with 2 knives or a pastry cutter. Knead with hands until dough slightly holds together.

3. Put the coconut milk in a small bowl and stir until the lumps dissolve. Set aside about 1/8 cup. Fold the remainder of the coconut milk into the dough just until thoroughly mixed.

4. Place the dough in clumps over the top of the filling. Spread to cover the top if you prefer. Brush the top with the remaining coconut milk. Sprinkle the top with cinnamon using a fine sieve.

5. Place the baking dish on a foil-lined baking sheet. Bake for 50-60 minutes, or until the filling is bubbling and the topping is golden. If the top starts to get too brown, cover with foil.

Toppings:

1. Place the cooked cobbler on a rack to cool for 20 minutes. Sprinkle the top with pomegranate seeds.

2. For the coconut whipped cream, open the can and put the firm part of the cream in a mixer. Beat until stiff peaks form.

3. Add the whipped cream and extra pomegranate seeds to serve.

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Recipe adapted from the Food & Wine recipe here.

My Paleo Marin Rating 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.