Cobblers always sound like such a homey type of dessert to me. The word “Cobbler” sounds like something that’s totally comforting, warm, welcoming, and ooey-gooey delicious. And seeing as how it’s currently pumpkin season, I thought I’d give a pumpkin cobbler a try.
The truth is, as I sit here typing this in my dining room office, I’m also sitting in a ton of very loud noise and vibration. They are jackhammering the slab in the closet area of my bedroom and the whole house feels like it’s going to come tumbling down around me. The noise is deafening, the dust is hanging in the air and the vibrations are worse than many of the earthquakes I’ve lived through as a California native. It’s quite the experience and I absolutely cannot wait until it’s over!!
But while I worry about my framed photos vibrating off the wall and onto the ground in a million pieces (they didn’t tell me I might need to take everything down, but I’ve been scrambling to catch everything!!), I’m also enjoying the faint smell of Autumn coming from my slow cooker. It’s hard to pinpoint over the smell of the machines they’ve got going, but it’s definitely there and bringing me a little bit of peace and comfort in a moment of stress and worry. Funny how aromas can do that for you…
I used less sugar in this recipe than most cobblers call for because most people will want to pour maple syrup over the top. So I didn’t want to go hog-wild with the sweetener. You can always double the sweetener if you prefer not to use the maple syrup after cooking. But I highly recommend it. It’s a very nice addition to this dish.
Also, the topping is a bit dense and spongy. I like it because it reminds me a bit of a dense, spongy cake. It’s grain free and it’s pretty tasty!
So I’m going to go save a few more framed photos before they hit the floor and tonight, I may find myself enjoying this for dessert with a glass of wine to calm my frazzled nerves!!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
This Clean Eating Slow Cooker Pumpkin Cobbler Recipe makes a fabulous dessert!
- 1 medium sugar pie pumpkin, peeled, cleaned and chopped (about 5 cups chopped)
- 3 tbsp. honey
- 2 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 2 cups almond flour
- 1 tsp. baking powder
- 4 large whole eggs
- 3 tbsp. coconut oil
- 2 tbsp. honey
- 1 tbsp. unsweetened almond milk
- maple syrup for serving
In your slow cooker, combine the pumpkin, honey, pumpkin pie spice and cinnamon. Stir well.
In a medium mixing bowl, combine all the topping ingredients and stir well with a wooden spoon to combine.
Once the topping is well mixed, spread it out over the pumpkin in a relatively even layer.
Put the lid on your slow cooker and cook on low for 4 hours.
You'll know it's done if you push on the topping with your finger and it bounces back. It should be slightly spongy to the touch. If the topping is still sticky, continue cooking for another hour, or until the top is fully cooked.