- ¼ cup gluten free all purpose flour, I like Arrowhead Mills
- ¼ cup coconut flour
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup oats, gluten free
- ½ cup coconut palm sugar, blonde
- ¼ teaspoon sea salt
- 2 ½ teaspoons baking powder
- 4 tablespoons unsalted butter, cold
- 2 tablespoons coconut oil, cold, organic
- 4 – 5 large dates, 1/3 cup, pitted and chopped
- ½ cup buttermilk, or unsweetened almond milk
- ⅓ cup walnuts, chopped fine
- 4 large apples, peeled, 1″ cubes
- 2 medium plums, pitted, chopped large
- 4 tablespoons pomegranate juice, natural, unsweetened
- ⅓ cup coconut palm sugar, blonde
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon coconut flour
- 1 pinch sea salt
Make the cobbler dough. Then, refrigerate it while you bake the fruit filling.
Cobbler Dough: In a large bowl add: gluten free flour, coconut flour, pumpkin pie spice, cinnamon, oats, sugar and salt.
Add the cold butter and cold coconut oil. Use a pastry blender and cut the fats into the mixture until they are large, pea-sized.
Do not overwork, you want the biscuits flaky.
Blend in the dates until incorporated. Using a rubber spatula, fold in the buttermilk and walnuts. Place the dough on a clean board.
Roll 1″ thick on a large sheet of waxed paper. Cover the dough and refrigerate on a flat surface.
Preheat the oven to 350 degrees.
Make the Fruit Filling: Place all ingredients in a medium sized bowl, and mix all together. Place the filling in a 9″ baking pan.
Bake, uncovered until bubbly and slightly softened-about 30 minutes. Cover with foil and continue to bake another 10 minutes.
Carefully uncover and test an apple. Should be softened but not mushy (This will depend on the variety of apple you use-some cook quicker).
Remove the pan from the oven. Take the biscuit dough from the refrigerator. Cut 1 1/2 ” biscuits with a round cutter. Top the fruit filling with 9
biscuits (see photo). Freeze extra dough, or bake the extra biscuit dough separately, on the side of the cobbler. There will be about 5 remaining biscuits.
Sprinkle some raw, granular sugar on top of the dough, and bake until slightly raised and golden brown, about 14 minutes.