Apple Crisp Snicker-doodle Crumble

This delicious family standby is excellent for any time of the year. The blend of snicker-doodle topping — along with juicy roasted fruit — creates a perfect dessert for any occasion. If you’re lucky enough to have leftovers, serve it with a dollop of yogurt for breakfast! (Want to take it up a notch? Throw in plump raisins, frozen cranberries, fresh blueberries, or other seasonal fruit of your choice.)

NOTE: This recipe is easily adaptable for all special diets, including GAPS.

Layer sliced apples in a greased 9×13 dish.
In a mixing bowl, combine flour, sugar, baking powder, salt, and egg. Mix until crumbly.
Sprinkle mix over apples.
Drizzle butter over the snicker-doodle topping, generously covering the top.
Dust heavily with cinnamon.
Bake at 350*F for 30-40 minutes. Enjoy warm or chilled!

Raw Apricot Cobbler

If you have never tried preparing a raw dish, this is a very delicious starter recipe. It’s simple and only takes about 15 minutes to prepare.

Put 10 apricots, 1 tsp. cinnamon, 3 tbs. coconut oil, maple syrup, and salt in a blender (a high-speed like a Vita-Mix works best). Blend on high until smooth and pour into a pie pan. Chop up 4 remaining apricots in little bits and sprinkle them onto the apricot purée.
In a food processor, make the crumb topping by processing nuts, dates, 2 tbs. coconut oil, 1 teaspoon cinnamon, and vanilla until it resembles coarse crumbs (before it turns into a butter). Sprinkle on top of apricots. Now you can either serve it right away or stick it in the dehydrator at 105º for 30 minutes to 3 hours if you’d like it warmed and your house to smell divine. Scoop onto plates or bowls and serve immediately. Store leftovers in the fridge. It stays good for 3 more days.

Strawberry Rhubarb Crumble

Our new backyard has huge patches of rhubarb. What to make with all of it? We started with this crumble, which combines the sour rhubarb with sweet maple syrup and strawberries, and soft fruit with crunchy coconut flakes. Perfect with coconut milk ice cream!

Gently stir the filling ingredients together in a 9×13″ dish.
In a small bowl, mix the topping ingredients and spoon over the top of the filling, gently evening it out. Bake for about 45 minutes at 350 degrees. You may want to cover for the first 35 minutes and then uncover for about 10 minutes to keep the topping from getting too brown.
We served this with coconut milk ice cream. Delicious!

Sourdough Peach Cobbler

Serve this Peach Cobbler warm from the oven, alone, or topped with a little cold cream or vanilla ice cream. Heavenly!

7 hours before baking, combine the spelt flour and sourdough starter. Cover and let soak until you are ready to make the cobbler.
When you are ready to bake, pre-heat the oven to 350 Degrees F.
In a small saucepan, combine the peaches, butter and 1/4 cup Rapadura. Bring to a boil and simmer until the butter is melted, stirring.
Pour the peach mixture into a buttered 8″ x 8″ baking dish.
Combine the sourdough mixture, 1/2 cup Rapadura, the milk and salt and stir well to combine. Add the baking soda and stir.
Pour this mixture over the peaches in your baking dish. Don’t worry if all of the peaches are not covered by the batter.
Bake at 350 degrees F. for approximately 25 minutes. When you tap the center of the cobbler, it will not be “firm” but you can tell when it is no longer liquid underneath. Then it is done.
Allow to cool for at least 10 minutes before serving.

Soaked Late Harvest Fruit Medley Crisp

I love the perfectly late-autumn colors in this dish, and the spices used just taste like the season. Step into the kitchen with me, will you? But.. sorry. Please sit on one of the kids’ futons over there. There isn’t room for two of us behind the sink. Get ready for healthy comfort food. I’ve been ready allllll day. Every day.

If you plan on making this as an after dinner dessert, in the morning, combine the oats, water, and cultured dairy in a bowl. Cover and let soak 6-12 hours (the longer, the better).
Once you are ready to prepare this dish, preheat oven to 375 degrees. Grease 9×13-inch pan.
Combine cranberries and dates in saucepan and cook, uncovered, about 10 minutes or until cranberries pop, stirring frequently. Remove from heat, stir in vanilla, set aside.
Place apples, pears, and persimmons in greased 9×13-inch pan. Evenly spoon cranberry mixture over fruit.
In a mixing bowl, combine oats with remaining ingredients thoroughly. Sprinkle over fruit. Bake 30 minutes or until fruit is tender and topping is a little brown(er). Serve warm by itself or with ice cream. (And I will shamelessly add that the leftovers make the most delightful breaky.)

Gooey Blackberry Peach Cobbler

This is the perfect recipe for tart fruit and berries. It definitely enhances this dish. An added bonus, the oats are soaked to release the very helpful phytase enzyme to encourage nutrient absorption and digestion. I can’t tell you the feel of a-job-well-done it gave me when all four children agreed that this cobbler was their favorite over any other cobblers or crisps I’ve made in the past. They have no problem giving me their honest opinion, especially when it comes to food, so this was a big deal for my nourishing-food-loving mother-heart.

Soak oats in water and cultured dairy for 8-12 hours (I started soaking them in the morning so they’d be ready to use tonight for dessert.)
Heat oven to 375 degrees. Butter 9 x 13-inch pan. Place peaches, then berries in pan (as you can see, I stored our gathered blackberries in the freezer. No need to thaw if you’re using frozen berries, too)
Combine soaked oats, sucanat, cinnamon, nutmeg, and butter (softened or cut in slices). It will resemble oatmeal. Pour over fruit.
Bake at 375 degrees for 30 minutes. Serve warm.

Grain-Free Breakfast Apple Cobbler

This is a high-protein, very low sugar cobbler that can still taste indulgent for breakfast served with raw milk! Or you can add more sweetener for a healthy gluten-free dessert for the holiday season.

Peel, core and slice apples.
Melt coconut oil, add sliced apples and apple pie spice and cook for 5-10 minutes, until slightly softened.
Whisk together arrowroot and water and add to apples, letting bubble for a minute until thickened. If desired, you can add a bit of honey, but we thought it was sweet enough with just the apples. Place in buttered 9×13 pan.
Mix together almond meal and pecans with remaining dry ingredients, then whisk in eggs and milk. You can add a little stevia or honey if you want it sweeter. Pour over apples. If desired, you can refrigerate overnight in order to serve it warm for breakfast. Bake at 350 for around 30 minutes and serve warm with raw milk!

I made a homemade apple pie spice to keep on hand:
4 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cardamom
1/2 tsp. allspice
1/2 ginger
dash of cloves

Applesauce Bake

I used Empire apples for this recipe, but any ol’ apple variety will do!

Preheat oven to 350 degrees.
Prep a casserole dish by greasing well.
In your food processor add the apples, cinnamon, cloves, nutmeg, maple syrup, and molasses.
Process until well blended – it doesn’t have to be too smooth.
Place apple mixture in well-greased casserole dish.
Now for the topping. Add in your food processor the nuts, flour, butter, and cinnamon.
Process until well blended and there are no large chunks left.
This mixture is goopy, so you’ll need to plop small spoonfuls on top of the apple mixture until it’s covered. You can try to smooth out with a spoon, but don’t worry about it too much.
Bake 18-20 minutes or until apples are bubbling up and golden.
You can top with home-made whipped cream, but we just ate it as is. Full of flavor and scrum-diddly-umptious!