RyanX
The Living Force
Buckwheat Apple-Cherry Cobbler Recipe
Apple/cherry filling ingredients:
8-10 medium size baking apples
1 bag of frozen cherries
1/4 tsp ascorbic acid or 1 tsp of lemon juice
1/4-1/3 C xylitol or sugar
3 tsp cinnamon
1/2 C ghee or butter
Top crust ingredients:
1 C buckwheat flour
1 C buckwheat groats
1/2 C tapioca flour
1 C xylitol
3 1/2 C water
1/2 tsp salt
1 1/2 tsp dessert spice (cinnamon, cloves, ginger mix)
1 tsp baking powder
1/2 tsp baking soda
2 tbsp coconut oil or ghee or lard
Optional:
1/3 C chopped almonds
1/4 C coconut shreds
Directions for apple filling:
Peel and core apples, cut into thin slices.
In a large glass bowl, add the lemon juice or ascorbic acid to about 2-3 C of water.
As you cut the apples, put them in the bowl with the water mixture and dip the
newly cut apples in. This keeps the apples from going brown.
When you've cut up the apples, drain off the water.
Add the xylitol, cinnamon and frozen cherries and stir well.
The apples and cherries should be well coated.
In a 7x11 glass baking dish, add the 1/2 C of ghee or butter. Put this in the oven
at 350 degrees so that the butter melts (do not cook to long or else the butter will burn!)
Directions for top crust:
Boil 2 C water and add buckwheat groats and oil - reduce to medium heat.
It takes about 1/2 hour for the buckwheat to fully cook.
While buckwheat cooks mix dry ingredients in a large mixing bowl.
When buckwheat groats are cooked (no water should be visible in the pot),
add the rest of the water 1 1/2 C to the pot and bring to a boil again.
When water/groats mixture is boil, pour it over the dry mixed ingredients.
Stir until the the dry ingredients are mixed well.
Combine it all:
Pour the apple/cherry mixture over the melted butter in the baking dish.
Then poor the top crust batter over the apple/cherry filling.
Cover the pan evenly with the top crust batter.
Set this in the oven at 350 degrees and cook uncovered for 50-60 minutes
Notes:
Almonds should have been soaked (or left out). Otherwise, awesome! :D
seems like a tried and tested recipe. How many attempts to bring to perfection? Can't help looking at the picture's and thinking a little dab of whip cream. Nice job on the layout of the recipe and the final results.
