Caramel-Apple Cobbler for Two

Caramel Apple Cobbler

Here’s a quick, delicious and satisfying dessert you can make in time for Valentine’s Day. I whipped up this dessert after going quite some time without sugar and needing something sweet. I had 4 lovely honeycrisp apples begging to be caramelized and I knew a cobbler or a crisp was in our future. The topping is cakey and light, and is a perfect with the spiced, saucy caramel apples. My little guy LOVED this and kept asking for more “num num’s.”

caramel apple cobbler

Caramel-Apple Cobbler
serves 2

4 medium organic apples, such as gala or honeycrisp
1/4 cup organic, unfiltered apple juice
3 tablespoons soy-free, vegan butter (I used earth balance soy-free)
3-4 tablespoons coconut sugar (or natural cane sugar)
1 teaspoon pure vanilla extract, alcohol-free
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Optional: 1/2 cup dried cherries, cranberries or chopped figs

1/3 cup almond milk
1/2 teaspoon apple cider vinegar
3 tablespoons melted soy-free, vegan butter (I used earth balance soy-free)
2 tablespoons coconut sugar (I used Madhava), (or natural cane sugar)
1/2 teaspoon pure vanilla extract, alcohol-free
1/4 cup almond flour
1/4 cup gluten-free all-purpose flour (I used King Arthur)
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt

Preheat oven to 350 degrees Farenheit. Place two ungreased 12 or 14-ounce ramekins on a flat baking sheet.

For the filling, in a cast-iron skillet, combine the apples, apple juice, vegan butter and sugar. Cook on medium-high heat for 5-7 minutes, stirring every 2 minutes or so, until the liquid thickens and becomes a caramel color. Turn off heat and add the vanilla, cinnamon, nutmeg and dried cherries (if using). Carefully pour the hot filling into two 14-ounce ramekins. Set aside.

For the topping, in a glass bowl, mix together the almond milk, apple cider vinegar, vegan butter, sugar and vanilla. In a larger bowl, sift together the dry ingredients: almond flour, gluten-free all-purpose flour, xanthan gum, cinnamon, baking soda, baking powder and salt. Add the dry mixture to the wet by 1/4 cups and mix gently until combined. Spoon the batter on top of the filling, dividing it equally between the two. Bake in the center of the oven for 22-25 minutes, or until a toothpick inserted into the topping comes out clean.

caramel apple cobbler

Allow the cobblers to cool slightly, or completely, before serving. While we ate this, I thought it would be delicious with a scoop of coconut milk ice cream on top, which sadly I didn’t have. But it was still awesome as is. I hope you try it, and if you do, let me know!

Caramel Apple Cobbler


Baked Falafel


This is a baked version of the classic deep-fried Middle Eastern mezze. The recipe is easy, and if you wanted, you could make these into bigger patties for “burgers” instead of rolling them into balls. My falafel is vegan, soy-free and gluten-free, and is also lower in fat than fried falafel. If you’re not sensitive to wheat, you could substitute the chickpea flour for all-purpose flour.


Baked Falafel
Makes 36 falafel balls
recipe adapted from design sponge.

2 1/2 cups dried chickpeas, soaked overnight in water
1 small sweet onion, chopped
2 garlic cloves
1/2 cup fresh cilantro
1/2 cup fresh parsley
1/2 cup chickpea flour (or gluten-free flour such as Bob’s Red Mill)
2 teaspoons garam masala (a combination of cumin seeds, cardamom pods, cloves, anise, turmeric, coriander)
1/2 teaspoon paprika
1/4 teaspoon fresh black pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons extra virgin olive oil
1/3 cup water

Preheat oven to 350 degrees Farenheit. Line 2 baking sheets with parchment paper. Drain soaked chickpeas and rinse under cool water. In a blender or food processor, add the chickpeas, onion, garlic, cilantro and parsley: pulse until mixture is grainy. In a seperate bowl, combine the chickpea flour, garam masala, paprika, pepper, baking powder, baking soda and salt. Add the chickpea mixture to the dry ingredients and mix until well-combined. Mix in the olive oil. Gradually add the water, and mix until thick and paste-like (you may not need all the water – the mixture should hold together nicely when rolled into balls, but it shouldn’t be too dry either). Roll into balls about 2 tablespoons in size and place on baking sheet. Drizzle tops of falafel with a little olive oil (optional). Bake for 20 minutes, remove trays from oven and using a flat, metal spatula, carefully flip over falafel balls and drizzle with more olive oil if you’d like. Bake another 10-15 minutes until the falafel is golden brown.

Cucumber Tomato Salsa
6 Roma tomatoes, seeded and diced
2 cucumbers, peeled, seeded and diced
1/4 cup white balsamic vinegar
3 tablespoons fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon fresh black pepper

In a bowl, combine all ingredients. Cover and refrigerate until ready to use.

baked falafel

Falafel is a traditional Middle Eastern street food, and is usually served in a warm pita-type bread with tahini sauce. Because we are now completely gluten-free, I served them as is with cucumber tomato salsa and chipotle hummus. This recipe makes a lot, so you will have plenty to share, or plenty of leftovers! The next day for lunch, we ate the leftovers on corn tortillas, which was delicious! If you make the falafels into larger patties, you could serve them on hamburger-style buns with sliced veggies and hummus. Be creative! Eat falafel!