SWEET ESSENTIALS: BLUEBERRY AND APPLE COBBLER
This is a gluten-free version of a great-tasting dish. And, trust me, you will not miss the gluten. To finish this dish off, it must be served warm with a nice scoop of vanilla ice cream, melting on the top. But, more on that later. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Fruit Desserts
Number Of Ingredients 16
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- THE FILLING
- Place a rack in the middle position, and preheat the oven to 375f (190c).
- Add the diced apples to a small bowl, and then add 2 teaspoons of the freshly squeezed lemon juice.
- Add the blueberries.
- Add the coconut sugar, ground cinnamon, half the lemon zest, and then toss to combine.
- Place ingredients in a baking, or pie dish.
- THE TOPPING
- Chef's Note: This topping produces a very dry crumbly topping that lovingly absorbs the ice cream, as melts over the cobbler. What I am saying is that the ice cream is an essential element of this recipe. If you are not using ice cream on the top, then I suggest you add additional liquid (milk, cream, etc.) to the topping ingredients before mixing and adding to the cobbler. A couple of tablespoons should do nicely.
- In a small bowl, mix up all the ingredients for the topping.
- Add to the top of the cobbler.
- Place into the preheated oven, and bake until the topping is a golden brown, and the fruit is bubbling, about 18 - 20 minutes.
- PLATE/PRESENT
- Serve while still nice and warm (it has to be warm), with a nice scoop of vanilla ice cream. Enjoy.
- Keep the faith, and keep learning.
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