
Pumpkin Cobbler
ingredients
Pumpkin cobbler:
1 1/2 cups gluten-free flour
4 tsp baking powder
3/4 tsp salt
1 3/4 cup coconut sugar
1 tsp clove
1 tbsp pumpkin pie spice
1 -15oz can pumpkin puree
1/2 cup almond milk
1/2 cup coconut oil
1 tbsp vanilla extract
1 tbsp bourbon (optional)
1 1/2 cup hot water
Cobbler topping:
2 cup coconut sugar
1 1/2 cup pecans, chopped
Salted Caramel Sauce (we used Rachael DeVaux of Rachaelsgooeats.com)
1/2 cup almond butter
1/4 cup coconut oil
1 tsp vanilla extract
1/2 cup maple syrup
pinch of sea salt
optional: Dairy-Free Vanilla Ice Cream like So Delicious Coconut Milk Frozen Dessert
instructions
Start by making your caramel sauce. Follow instructions from recipe. Once cooled, you can pour into air-tight container and store in the refrigerator. Preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray. In a large mixing bowl, combine flour, sugar, spices and baking powder. In a separate bowl, combine pumpkin, milk, vanilla, vegetable oil and bourbon. Spoon into the dry ingredients and beat to combine. Pour into prepared pan and smooth even. In a small bowl, combine the brown sugar and pecans and then spread over entire pan of batter. Pour hot water over the entire pan and bake for 55-60 minutes. Remove from oven and let cool 15 minutes. Poke small holes into cobbler and lightly pour Bourbon Salted Caramel Sauce over entire pan. Serve with ice cream.
ingredients Pumpkin cobbler: 1 1/2 cups gluten-free flour 4 tsp baking powder 3/4 tsp salt 1 3/4 cup coconut sugar 1 tsp clove 1 tbsp pumpkin pie spice 1 -15oz can pumpkin puree 1/2 cup almond milk 1/2 cup coconut oil 1 tbsp vanilla extract 1 tbsp bourbon (optional) 1 1/2 cup hot water Cobbler topping: 2 cup coconut sugar 1 1/2 cup pecans, chopped Salted Caramel Sauce (we used Rachael DeVaux of Rachaelsgooeats.com) 1/2 cup almond butter 1/4 cup coconut oil 1 tsp vanilla extract 1/2 cup maple syrup pinch of sea salt optional: Dairy-Free Vanilla Ice Cream like So Delicious Coconut Milk Frozen Dessert instructions Start by making your caramel sauce. Follow instructions from recipe.Once cooled, you can pour into air-tight container and store in the refrigerator. Preheat oven to 350 degrees and spray a 9 x 13 pan with non-stick spray. In a large mixing bowl, combine flour, sugar, spices and baking powder. In a separate bowl, combine pumpkin, milk, vanilla, vegetable oil and bourbon. Spoon into the dry ingredients and beat to combine. Pour into prepared pan and smooth even. In a small bowl, combine the brown sugar and pecans and then spread over entire pan of batter. Pour hot water over the entire pan and bake for 55-60 minutes. Remove from oven and let cool 15 minutes. Poke small holes into cobbler and lightly pour Bourbon Salted Caramel Sauce over entire pan. Serve with ice cream.