Fall is definitely in the air. The days are becoming shorter; it’s getting darker a little bit earlier. The air is brisk, leaves are swirling, the wind is whistling, the rain has begun to fall. Yet, the sun is still peaking its way through during the day (occasionally). What does fall mean to you? I happen to love seeing the leaves change color, crunching the fallen leaves on the sidewalks, embracing fall harvest foods and looking forward to the holiday season.
Apples, pears, cranberries, pumpkins, pomegranates, winter squash, and many other delicious foods are coming into season. My personal favorite, apples! There are so many varieties, granny smith, gala, honey crispy, Macintosh, Cortland, pink pearl (an heirloom with a beautiful pink interior), etc. Tart, with a subtle sweetness and crisp texture that is especially common with the granny smith is my absolute favorite. One thing I love about the farmer’s market is to be able to taste all the different varieties from local farms to see if I find a new variety to include into my basket (of course, along with my tart grannies). I happened to have a Cortland the other day…I was surprised to see it out here in WA, as it is more common on the East Coast. It’s one of those apples with a crisp texture, bright white flesh on the inside with a not too sweet taste. I savored every bite; it was delicious. What is your favorite fall food or dish? How do you enjoy cooking/eating it?
Here’s a gluten free apple/cranberry cobbler that utilizes several different types of apples. Feel free to use your favorite variety/varieties.
A wonderful, fresh dessert that utilizes fall fruit. The sweet apples combined with the tart cranberries prove to be an amazing combination. The cobbler is perfect topped with fresh whipped cream or a scoop of vanilla ice cream.
- 1/3 cup almond meal
- 1/3 cup sorghum flour
- 1/3 cup brown rice flour
- 1/2 cup oats
- 1/2 teaspoon cinnamon
- 1/3 cup maple syrup
- 1 egg
- 3 tablespoons unsweetened almond milk
- 2 tablespoons coconut oil
- 1 ½ teaspoons almond extract
- 1 honey crisp apple, washed and core removed, chopped
- 1 gala apple, washed and core removed, chopped
- 1 cameo apple, washed and core removed, chopped
- 1 granny smith apple, washed and core removed, chopped
- 1 ¼ cups cranberries (fresh or frozen)
- ½ cup unsweetened applesauce
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
Preheat oven to 350 degrees F. Lightly oil a 9×9 square inch pan.
To make the topping:
In a large bowl, add the almond meal, flours, oats, and cinnamon. Stir to combine. Add the maple syrup, egg, and almond milk. Stir to combine and then cut in the coconut oil using a pastry blender or fork. Then stir in the almond extract.
To make the filling:
In a large stockpot, add the chopped apples, cranberries, and applesauce. Heat on the stove over medium to low heat until fruits release their juices, about 5 minutes. Remove from the heat and pour into baking dish. Top filling with spoonfuls of topping.
Bake in preheated oven for 25 minutes or until topping is brown and cooked through.
Preparation Time: 35 minutes, plus 25 minutes baking time
Yields: 1 9×9 inch pan
Copyright 2010, J. Usdavin, Original recipe.