How To Make Apple Cobbler
So, it turns out that apple pies, apple crumbles and apple cobblers are a bit of a thing in the US, and boy did we try a few while we were over there.
This is Bondi Harvest’s take on an apple cobbler. It’s refined sugar free and we chose to serve it up in a fresh young coconut shell. Trust us, you’ve never tried an apple cobbler quite like this!
We used fresh berries because they were in season at the time, but frozen berries would work just as well.
- 1 fresh young coconut
- 1 cinnamon stick
- 1 punnet blueberries
- 1 punnet blackberries
- 1 punnet raspberries
- 1/2 cup honey
- 2 tablespoons pepitas
- 2 tablespoons peanuts
- 2 tablespoons dried sultanas
- 2 tablespoons chopped pecans
- Open coconut by carving a 6cm square in the top of it. Pour water into a small saucepan.
- Place saucepan over a medium heat. Just as it’s about to simmer add cinnamon and apple. Cook for about 20 minutes, or until apples begin to stew and break down. Remove from heat. Remove cinnamon.
- Add berries to apple mixture.
- Meanwhile, to make crumble add honey to a small pan over medium-high heat. Cook until it begins to bubble and caramelise. Add remaining crumble ingredients. Toss to coat well.
- Fill coconut shell with apple and berry mixture. Top with crumble.
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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