Oh me, oh my. Apple, pear and plantain cobbler pie. (Does that count as a poem? I’m counting it as one. My brain fog says its a poem, dognabbit.)
Speaking of brain fog, the last few weeks have been pretty crazy. I mean, I went on my first airplane-included vacation since going AIP! Prepping for that, then the actual travel, and the recovery afterward…whewwww. It was definitely a manageable trip, don’t get me wrong. I pre-planned and then planned some more so that the trip would not make me more sick, and I plan to concoct a post about some tips and hints for taking your chronic illness with you on vacation.
My Fibromyalgia flared a bit, which was expected. BUT! I came down with a cold immediately after returning home. I probably caught something on the plane or at the airport. So. Many. Germs. Everywhere. My homemade hand sanitizer (recipe coming soon!) and OCD paper-towel-covered-hand-for-public-bathroom-door-knobs preventative measures just couldn’t handle them all, I guess.
So I’ve been on a blogging hiatus since my brain just has not wanted to work. Like, not much at all. (Lonnnnnng sighhhhhhh) It stinks when you WANT to get things done but you just can’t for the life of you perform as usual. So I’ve been taking it easy as much as possible, and using my good ol’ healing methods of drinking bone broth, taking my supplements, loading up on all the veggies I can handle, and meditating in my own special ways.
Now that I’m almost back to 100%, I wanted to share this amazing cobbler I came up with for the Fourth of July. Yes, I’m a bit late to the “As American as Apple Pie” party, but we can have pies and cobblers for other occasions, right? Like…breakfast. OK, treats should be saved for special occasions, of course…but this one can even have the added natural sugars omitted and still be delicious and nutrient dense. Apples and pears and plantain can all have a nice, mild natural sweetness to them, so feel free to experiment with the amount of sweetness you add to this dish. Make it your own by adding blueberries and strawberries to the filling, or even cinnamon, mace and dried coconut to the crust for a spiced and chunkier cobbler crust…made slightly poofy thanks to cream of tartar.
It helps to have a food processor for slicing the fruit, and it also helps to have a high-speed blender for the crust. I tried making the crust the first time with the food processor and it just didn’t get the plantains smooth enough to resemble a soft biscuit-like batter reminiscent of cobbler. It was still yummy, but it was kind of too dense for my tastes. I, of course, ate it anyway. And ate more the next day too. Um, yum!
Yep. Eat this cobbler. With coconut cream even.
- 1 Tb Avocado oil
- 2 medium Apples
- 1 medium Pear, slightly under-ripe for best texture
- 1 Tb Lemon juice, fresh or bottled
- 1 Tb Honey
- 1/16 tsp Salt
- 1 Tb Plantain flour
- 1 tsp Cinnamon, ground
- 2 large Plantains, starting to yellow are the best for this recipe
- 1 Tb Honey
- 1/2 tsp Vanilla extract (omit for AIP)
- 1/8, tsp Salt
- 1/8 tsp Cream of tartar, grain free
- 1/4 tsp Baking soda
- 1/2 tsp ACV
- 2 Tb Water
- 2 Tb Avocado oil
- Grease a 2 qt Baking dish with the avocado oil.
- Preheat oven to 375 F.
- Core the apples and pears, and cut into quarters.
- With the slicing blade attached, push the fruit in batches through your food processor.
- Alternately, slice thinly with a sharp knife.
- Add slices to the greased dish as you go.
- Add lemon juice, honey and salt, then toss to coat.
- Sprinkle over plantain flour and cinamon, then toss to coat again.
- Bake for 15 minutes, or until fruit is slightly softened and juices start to release.
- While fruit is baking, add all topping ingredients to a high-speed blender.
- Turn machine on and increase speed gradually to medium.
- Use a blender-safe spatula to help pour and spread batter evenly over the top of the cooked fruit mixture.
- Pop back in the oven for 20 minutes, or until crust has started to turn a gentle golden brown.
- Excellent topped with chilled coconut cream.
- For a thinner and crispier crust, halve the topping recipe and spread gently over the top of the cooked fruit mixture, then bake as directed until golden brown.