Since her childhood, Granny Smith apples have been Richelle’s absolute favourite! They were introduced to her by her Grandma Willma, who later taught Richelle how to make her incredible apple cobbler, instilling in her that Granny Smith apples are always the best choice for baking. Richelle cherishes those memories with her Grandma more than anything and feels honoured that she has passed on such a meaningful recipe to her. This warm and comforting Gran’s Apple Cobbler is a staple for any Thanksgiving feast, and with only a few simple ingredients, it will be a great addition to your table, too!
RECIPE CREATED BY TheRiverCitySisters@therivercitysisters
Richelle is the mother of two and a former secondary school educator and active philanthropist. She has a lifelong love of creating unique, healthy and fun food and cocktail recipes.
- 5 large California-grown Granny Smith apples (sliced)
- 1 lemon (half juiced, half zested)
- 3 tbsp alternative sweetener/brown sugar blend
- 1 cup oats, old-fashioned
- 2 tbsp cinnamon, divided
- 1 pinch Himalayan sea salt
- ½ cup raw, unsalted almonds (sliced or slivered)
- ¼ cup coconut oil or butter
- 3 tbsp almond or cashew milk
- Preheat oven to 350°F.
- Wash apples and peel them if you wish (we keep the skin on), and slice thinly into bite-size pieces.
- In a large bowl, toss apples with cinnamon and lemon juice.
- Grease a 9×9 baking pan and layer apples along the bottom.
- In the same (now empty) bowl, mix oats, nuts, cinnamon, salt, coconut oil or butter, and brown sugar.
- Add the almond/cashew milk to help bind the crumble topping together and press into baking dish on top of apples.
- Bake at 350 F for 30 to 40 minutes, until apples are soft. Cover pan loosely with aluminum foil halfway through to prevent from over-browning.
- Serve warm with a generous dollop of vanilla frozen yogurt or ice cream.