Apple-Walnut Cobbler (Wheat-free)

Maple syrup brushed on the warm cobbler adds color and shine to the other-wise pale topping. And don’t save this excellent cobbler for wheat-sensitive people only; everyone will like it. Contributed by Fran Costigan from More Great Good Dairy-Free Desserts Naturally (reprinted by permission of the author).

Serves: 6 to 8

Filling:

• 5 tablespoons maple syrup
• 1 tablespoon arrowroot
• 2 teaspoons fresh lemon juice
• Dash salt
• 5 cups apple slices, unpeeled or peeled (about 2 pounds)
• 1/2 cup walnuts, chopped, toasted, and cooled

Topping:

• 1/2 cup oat flour (see note)
• 2 tablespoons dark whole cane sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Dash salt
• 3 tablespoons canola oil
• 3 tablespoons maple syrup
• 6 tablespoons soymilk or rice milk
• 1 teaspoon vanilla extract

Position a rack in the middle of the oven and preheat to 350 degrees. Lightly oil a 9-inch deep-dish pie pan or 2-quart baking dish.

To make the filling, mix the maple syrup and arrowroot in a large bowl until well blended. Add the lemon juice and salt. Add the apples and toss until coated.

To make the topping, combine the oat flour, dark whole cane sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl, and stir to mix.

Combine the oil with 1 tablespoon of the maple syrup in a small bowl. Add the soymilk and vanilla, and mix until well blended. Pour into the oat mixture and mix until a soft dough forms.

Spoon the topping over the fruit and bake for 25 to 35 minutes, until the topping is firm and the fruit is bubbling. Remove from the oven and brush with the remaining 2 tablespoons maple syrup. Cool about 5 minutes and serve warm from the baking dish.

Note: Oat flour is available in natural foods stores and some supermarkets, but if you have rolled oats on hand, you can grind them into flour in a blender of food processor, a few cups at a time. To make 1 cup of oat flour, start with 1 1/4 cups rolled oats.  Store the flour in a zip-lock plastic bag or tightly closed container in the freezer for up to two months.

Fran Costigan is also the author of Great Good Desserts Naturally! Visit Fran’s website here.

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