Paleo Apple Cobbler with a Seed and Nut Crumb Topping

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Apple Cobbler with a Seed and Nut Crumb Topping

8 medium organic apples

1/2 naval orange

1/4 cup roasted pumpkin seeds

1/4 cup roasted almonds

1/4 cup shelled pistacios

1/4 cup pecans

1/4 cup coconut chips (also called coconut flakes)

1/4 tsp cinnamon

1/8 tsp salt

2 Tbsp Coconut Manna (also called Coconut Butter)

Preheat oven to 375 degrees. Peel and chop the apples. Squeeze the juice of half a lemon on top and stir to coat completely. Put apples in an 8×8 square baking dish. Sprinkle with cinnamon and salt.

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Place nuts, seeds and coconut chips in a food processor or mini chopper and pulse until it is a fine crumb. Add the softened, pitted dates and pulse until combined completely.

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Drop small amounts of coconut manna on top of apples. Then add the crumb topping. Cover tightly with foil and bake for 20-25 minutes.

Serves 8-10

Notes:

I used the pumpkin seeds from the pumpkins I used to make the probiotic pumpkin apple sauce. You can also use raw pumpkin seeds and toast them in the oven.

Toasting the coconut lightly in a dry pan on the stove will add more flavor.

You could also use lemon juice instead of orange juice to keep the apples from browning.

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