Apple Pie Pecan Cobbler | Oats and Almonds

This Apple Pie Pecan Cobbler is packed with tender cinnamon apples and topped with crunchy pecans, hearty oats, and almonds. A warm, cozy fall dessert with all the comforting flavors of apple pie and a deliciously rustic golden topping. Serve it warm with a scoop of vanilla ice cream for the ultimate apple season treat!

Prep Time 30

Bake / Cook Time 30

Total Time 1

Ingredients

APPLE PIE LAYER

▢ 1.25 oz (35 g) butter
▢ 4 Large apple (Granny Smith)
▢ 3.70 oz (105 g) light brown sugar
▢ 1/2 tsp (2.5 g) vanilla bean paste
▢ 1 tsp (2 g) pumpkin pie spice (Homemade recipe HERE)
▢ 1/18 tsp (0.33 g) sea salt
▢ 1.25 oz (35 g) granulated sugar
▢ 1.25 oz (35 g) all-purpose flour

COBBLER TOPPING

▢ 3 oz (85 g) old-fashioned whole rolled oats
▢ 3.53 oz (100 g) pecans (Chopped)
▢ 4 oz (115 g) almond flour
▢ 1/4 tsp (1.5 g) sea salt
▢ 5.65 oz (160 g) maple syrup
▢ 2.50 oz (70 g) coconut oil (Melted)
▢ 1 tsp (5 g) vanilla bean paste

Instructions

APPLE PIE LAYER PREPARATION

Place the butter into a medium frying pan.
Add the apples, vanilla bean paste, light brown sugar, Pumpkin Pie Spice, and sea salt.
Cook over medium heat, stirring frequently, until the butter and sugar has melted.
Continue to cook for 3-4 minutes until the apple has softened slightly.
1.25 oz butter, 4 Large apple, 1/2 tsp vanilla bean paste, 3.70 oz light brown sugar, 1 tsp pumpkin pie spice, 1/18 tsp sea salt
Combine the granulated sugar and all-purpose flour in a small bowl.
Add to the apple mixture and cook, stirring constantly, until the mixture has thickened up, for a few minutes.
1.25 oz granulated sugar, 1.25 oz all-purpose flour
Transfer to a sheet pan and leave to cool uncovered at room temperature.
NOTE: If you are leaving it for a while, place a piece of plastic wrap directly against the surface to stop a skin forming (once the filling has cooled slightly).
TO STORE: Transfer once cooled to an airtight container or ziploc bag. Store in the fridge for up to 3 days, and freeze for up to 1 month. Defrost overnight in the fridge before using.

COBBLER TOPPING PREPARATION

Set aside an 8-inch (20 cm) round baking dish.
Preheat oven to 350℉ (180℃).
In a mixing bowl, mix the oats together with the chopped pecans, almond flour, and sea salt.
3 oz old-fashioned whole rolled oats, 3.53 oz pecans, 4 oz almond flour, 1/4 tsp sea salt
Stir in the maple syrup, coconut oil, and vanilla bean paste until well combined. Set aside.
5.65 oz maple syrup, 2.50 oz coconut oil, 1 tsp vanilla bean paste

ASSEMBLY

Pour the apple pie filling in your baking dish.
Crumble the topping evenly on top of the filling until most of the apples are covered.

BAKE!

Bake for 45 minutes at 350℉ (180℃). (Every oven heats differently, monitor your crumble from 40 minutes). It is ready when the juices are bubbling and the crumble topping is golden.
NOTE: Keep an eye on your cobbler and cover with foil paper or a silicone mat so it does not burn.
Let cool for 15 minutes before serving with an ice cream scoop. Enjoy & Bon Appétit!
NOTE: This apple cobbler keeps well refrigerated for up to 3 days. Best reheated in the oven at 350℉ (180℃).