Apple-Blueberry Cobbler

This recipe was adapted from a Peach Blueberry Cobbler recipe in an Ayurvedic cookbook by Kate O’Donnell. We substituted apples with happy results.
(Serves 8-10)

Ingredients:

  • ½ cup coconut oil – melted

  • 2 cups of blueberries

  • 10 apples – sliced

  • 2 cups almond meal

  • 1 cup rolled oats

  • 4 Tbs sugar

  • 2 tsp ginger

  • ½ tsp salt

  • 2 tsp vanilla

  • 1 tsp sweet spice mix (2 TBS cinnamon, 2 TBS ginger, 1 TBS cardamom, 1 tsp nutmeg)


Directions:

  1. Preheat oven to 350 degrees. Grease a 9”x13” baking dish with coconut oil.

  2. Place apples and blueberries in the greased baking dish.

  3. In a mixing bowl combine the almond meal, oats, sugar, salt and spices.  Add the melted coconut oil and vanilla, and mix until just combined. Crumble this topping evenly over the fruit.

  4. Bake 45-55 minutes until the fruit is soft and bubbly and the top is beginning to brown.

  5. Serve warm with ice cream or yogurt.  Also good leftover for breakfast.