So a couple of weeks ago, I posted this picture on Instagram and Facebook and immediately got a dozen requests for the recipe. So, here it is. You can use regular sugar instead of coconut sugar, but the coconut sugar gives it a rich, deep flavor. I have not tried this with rice milk or nut milks–other than the coconut, and I’m not at all sure how it would work. I think it probably would, but coconut milk is thicker than either rice or nut milks so, again, it might change the texture.
Preheat oven to 350°
Gluten Free Apple Cobbler:
8 cups of cored and diced apples (measure after you dice apples into bite-sized chunks–about 1/2″ by 1/2″)
1 gluten & dairy free yellow cake mix (I used King Arthur’s Gluten Free Yellow Cake Mix) to make a one-layer cake
1-1/2 cups coconut milk (or rice milk)
1/2 cup vegetable oil
1 cup chopped walnuts (if you can eat nuts–I can’t, and it’s very good without them)
2 tsp cinnamon (if you can use)
- Core and dice the apples–you can peel if you don’t like the peels. Spray 9″ X 13″ pan with cooking spray (if you can’t use cooking spray, then grease and flour with whatever you can use).
- Spread apples in pan.
- Beat cake mix with coconut milk, eggs, cinnamon (if using), and oil. Add nuts if you are using them and beat to distribute.
- Spread batter evenly over apples in the pan.
- Bake for about 35-45 minutes until golden brown on top and done. Check every few minutes after 35.
Coconut Caramel Sauce:
2 cups canned coconut milk (full fat–blend first to smooth any lumps)
2 cups coconut sugar
- Pour coconut sugar into large nonstick skillet. Heat for 2-3 minutes, stirring constantly so it won’t burn.
- Add coconut milk and whisk thoroughly and constantly till mixture comes to a low boil over medium heat.
- Lower heat to low and let cook without stirring for 15 minutes. Mixture will reduce and thicken.
- Pour into heatproof container and either serve warm or cold over cobbler, ice cream, brownies–whatever you like.
- Store any remainder in refrigerator.