Fall is here, ushering in sweaters, plaid, and the annual pumpkin spice debate. One more staple of the season is the rustic baked treat apple cobbler, which traditionally includes wheat flour and refined sugar.
This updated version swaps out sugar for maple syrup to complement the natural sweetness of apples, and uses teff and brown rice flours (both are gluten-free, of course). Teff’s notable texture creates a mouthfeel similar to that of brown sugar without including refined sugar. Maple syrup sweetens the teff-based topping, which comes out of the oven like baked cookies atop tender cinnamon maple apples.
Incorporate every last drop of that maple cinnamon goodness by using the same bowl for mixing both the filling and then the topping. After transferring the apple mixture to the baking dish, combine the topping ingredients in the same bowl. The flour will soak up the delightful flavor clinging to the inside of the bowl, and in the end, cleanup will be that much easier.
And for a bonus time-saver, there’s no need to peel the apples before chopping. Apple skins are packed with pectin, a type of fiber that promotes a healthy digestive system. Pectin is a prebiotic, serving as food for probiotics, helpful bacterial living in the intestinal tract. An added benefit: pectin may aid in the absorption of iron.
Children following a long term gluten-free diet (like kids living with celiac disease) often have low levels of certain micronutrients, especially iron and calcium. Teff boasts more iron than other grains, and is a good source of calcium. Moreover, teff is comparatively high in other vitamins and minerals often lacking in a gluten-free diet including zinc, magnesium, copper, and B6 (which also helps reverse iron deficiency).
Heath benefits aside, this dessert tastes awesome and is so easy to make! Let’s get baking.
For the Filling
- 2 lbs apples
- 3 TBSP maple syrup
- 2 TBSP lemon juice
- 1 TBSP water
- 2 tsp cinnamon
- 2 tsp arrowroot flour
For the Topping
- ¾ c teff flour
- ¾ c brown rice flour
- 6 TBSP butter or coconut oil, melted
- ¼ c maple syrup
Preheat oven to 350°F and grease a casserole dish. Chop apples into approximately equal sized chunks. In a large bowl, combine maple syrup, lemon juice, water, cinnamon, and arrowroot flour. Add apples and toss to coat well. Transfer apple mixture to prepared casserole dish.
In the same bowl add teff flour, brown rice flour, melted butter or coconut oil, and maple syrup. Stir until completely combined. Topping will have a cookie-dough-like consistency. Distribute topping evenly over apple mixture.
Bake for 45 to 55 minutes, until apples become tender and topping begins to brown. Allow to cool at least 10 minutes before serving.