Ingredients:
- 2 1/2 lbs apples (about 5–6 large apples), peeled, cored and sliced into ¼-inch wedges
- 3 tbsp butter
- 3 tbsp maple syrup
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
Almond Flour Cobbler Topping
- 2 1/4 cups blanched almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup brown sugar
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 4 tbsp butter, melted and slightly cooled
For Finishing
- heavy cream, for lightly brushing the topping
- sugar, for sprinkling
For Serving
- vanilla ice cream
Instructions:
- Preheat the oven to 350°F convection.
- In a large bowl, whisk together the almond flour, baking powder and sea salt.
- In a separate bowl, whisk together the eggs, brown sugar, maple syrup, vanilla and melted, slightly cooled butter.
- Pour the wet ingredients into the almond flour mixture and stir just until combined.
- The dough will be thick and slightly sticky. Set aside while you prepare the apples.
- Melt the butter in a 10-inch cast-iron or oven-safe skillet over medium-high heat.
- Add the sliced apples and toss to coat them in the butter.
- Cook for about 5 minutes, stirring occasionally, until they just begin to soften.
- Add the maple syrup, brown sugar, cinnamon, nutmeg, sea salt and vanilla.
- Continue cooking for another 4–5 minutes, stirring occasionally, until the apples are tender but still hold their shape and the juices are glossy and syrupy.
- Remove the skillet from the heat and spread the apples into an even layer.
- Scoop the almond flour topping over the apples in about 6-8 rustic mounds.
- Gently flatten each mound with your fingers or the back of a spoon, but don't press or pack the dough down. It's okay to leave some of the apples exposed.
- Lightly brush the tops with heavy cream and sprinkle with a little sugar.
- Transfer the skillet to the oven and bake for 20–25 minutes, until the cobbler topping is golden and the apple filling is bubbling around the edges.
- Let the cobbler rest for 5–10 minutes before serving.
- Spoon into bowls and serve warm with vanilla ice cream.
- Don’t forget to rate this recipe and leave a comment!
I love Granny Smith with Gala because you get tart and sweet in every bite. Honeycrisp would also be great. Most importantly, choose apples that stay fairly firm when baked.
Don't overmix the topping. Stir only until everything comes together. The dough should be thick and a little sticky—that's exactly right.
Don't try to spread the topping into one solid layer. Those individual mounds and little spaces between them allow the apple filling to bubble up around the edges and give it that classic cobbler look.
Almond flour can brown fairly quickly. Start checking around 18 minutes and pull the cobbler when the topping is golden and the filling is bubbling.