Melora Johnson's Muse

Gluten Free Apple Breakfast Cobbler

This is a nice simple cobbler based on a Dutch baby pancake, good for breakfast OR dessert! I found the coconut flour created more of a cobbler that stayed on top, and we’ve been eating it that way ever since. I haven’t tried using alternative milks but I’m sure it would work. The tricky thing is that the coconut flour thickens the batter so quickly that you can’t just pour it on. I’ve spooned the topping on, piped it using a plastic bag with the corner cut off, and scooped it with a cookie scoop

Ingredients

• 2 medium large baking apples, peeled, cored, and sliced
• 2 tablespoons of unsalted butter
• 2 tablespoons maple syrup
• 1/4 teaspoon cinnamon (or more)
• 2 eggs
• 1/2 cup of milk
• 1/4 teaspoon of salt
• 1/2 cup coconut flour

Directions

1. Preheat the oven to 400 degrees.
2. Spray or grease a deep-dish pie plate.
3. Melt the butter in the dish in the microwave then tilt the dish around to cover the bottom of the dish and up the sides with butter.
4. Arrange the apples in the prepared dish.
5. Drizzle with 2 tablespoons of maple syrup.
6. Sprinkle generously with cinnamon.
7. In a large bowl, whisk the eggs.
8. Add in the milk.
9. Sieve the coconut flour with the salt, to remove any lumps.
10. Stir the flour and salt into the milk and eggs, working quickly as it will thicken very fast.
11. Drop by spoon or cookie scoop onto the apples slices.
12. Spread as best you can.
13. Bake for 25 minutes.
14. Allow to cool before serving with more maple syrup for a breakfast or vanilla ice cream for dessert.
15. Enjoy!