Apple Cobbler with a Seed and Nut Crumb Topping
8 medium organic apples
1/2 naval orange
1/4 cup roasted pumpkin seeds
1/4 cup roasted almonds
1/4 cup shelled pistacios
1/4 cup pecans
1/4 cup coconut chips (also called coconut flakes)
1/4 tsp cinnamon
1/8 tsp salt
2 Tbsp Coconut Manna (also called Coconut Butter)
Preheat oven to 375 degrees. Peel and chop the apples. Squeeze the juice of half a lemon on top and stir to coat completely. Put apples in an 8×8 square baking dish. Sprinkle with cinnamon and salt.
Place nuts, seeds and coconut chips in a food processor or mini chopper and pulse until it is a fine crumb. Add the softened, pitted dates and pulse until combined completely.
Drop small amounts of coconut manna on top of apples. Then add the crumb topping. Cover tightly with foil and bake for 20-25 minutes.
Serves 8-10
Notes:
I used the pumpkin seeds from the pumpkins I used to make the probiotic pumpkin apple sauce. You can also use raw pumpkin seeds and toast them in the oven.
Toasting the coconut lightly in a dry pan on the stove will add more flavor.
You could also use lemon juice instead of orange juice to keep the apples from browning.