I know I said I don’t eat sweets, but I had some beautiful, organic Fuji apples lying around and I had to do something with them before they spoiled. So I decided to make an Apple Cobbler. I am definitely ready for Fall, not to mention Fall weather!
But for those who like cherries more, I made a fresh cherry cobbler a while back, you can find the recipe here for a cherry cobbler instead.
Preheat oven to 325 F.
- 5 Large Organic Apples (any kind you like, I used Fuji), peeled, diced
- 1.5 Tb spoons Organic Brown Sugar
- 2 Tb spoons Water
For the crust
- 1/2 cup Self-rising Flour
- 1/3 cup Organic Whole Milk
- 1/4 teaspoon Vanilla Extract
- 1/4 cup Agave Nectar
- Handful of Walnuts or Pecans, halved or chopped
- 1 TB spoon Butter, melted, for baking pan
- Vanilla Ice Cream, optional
Place diced apples in a small pot. Add water and brown sugar. Bring to boil. Let simmer on low heat for 10 minutes, until tender.
In a small mixing bowl, add flour, agave nectar, milk, nuts, vanilla, mix until combined. The consistency should resemble a pancake batter.
Line a (9″ x 5″) loaf pan with aluminum foil. Melt the butter and pour on the bottom of the pan. Add the flour mixture to the pan, top with the cooked apples (with all the juices). Place the loaf pan on a cookie sheet in case the cobbler bubbles over. Place in the oven and bake for 35-40 minutes until the top settles.
Can be served warm with vanilla ice cream.