Keto Apple Cranberry Cobbler Food

KETO APPLE CRANBERRY COBBLER

Steps:

• Boil the whole chayote with enough water to cover them.
• Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
• Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
• Place the cooled chayote into a medium-size bowl.
• To the chayote add the cinnamon, ginger, nutmeg, spices or essential oils, 1/2 cup sugar substitute, cream of tartar, and lemon juice. Combine well.
• At this time pre-heat the oven.
• Next toss in the 1 cup of fresh or frozen cranberries and mix till fully incorporated.
• In a baking dish 9X9 baking dish that has been greased well with butter add the chayote-cranberry filling.
• Dot the filling with the 2 tablespoons of sliced butter.
• Create the cobbler crust by combining the almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
• Using a pastry cutter or by hand cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
• Next, add the eggs and combine well but do not over mix. Set aside.
• Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
• Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
• Serve warm or cold.
• Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt. Start with two tablespoons of cream and add more if you need to thin the icing down.
• Stir until well combined.
• Drizzle on top of the warm cobbler.

CRANBERRY APPLE COBBLER

Steps:

• Preheat oven to 400°. Spray the bottom and sides of a 9"X13" baking dish with cooking spray.
• In a small bowl combine cornstarch, brown sugar, cinnamon, cloves, and ginger.
• Using 1/2 a can of biscuits, pull apart the layers and haphazardly distribute a single layer across the bottom of the baking dish.
• In a large bowl, combine cranberries, apples, vanilla, and the brown sugar mixture. Mix evenly and pour half the mixture onto the biscuits in the baking dish.
• Create another thin layer of biscuits on top of the cranberries/apples with the other 1/2 can of biscuits. Then pour the remainder of cranberries and apples into the dish.
• Create a top crust by laying on the remaining can of biscuits that have been separated into layers.
• Sprinkle with sugar, dot generously with butter bits, and bake for 20 to 30 minutes on middle rack until top is golden. Check the center, going all the way to the bottom for doughy spots. If the center is not done, cover the top with a loose sheet of aluminum foil and bake an additional 10 to 15 minutes on 350°.
• If you don't like a lot of dough in the cobbler, use only one can of biscuits to create a top crust only. Or create a bottom and top crust, be creative and make it your own.

CRANBERRY APPLE COBBLER

Steps:

• Heat oven to 400 degrees.
• Peel, core, and slice 4 medium tart cooking apples into 1/4 inch slices.
• In large bowl, combine all cobbler ingredients except apples and cranberries.
• Add apples and cranberries; toss to coat with flour mixture.
• Put in 2-quart casserole dish.
• In medium bowl, stir together 2/3 cup flour and 1/2 cup sugar, cut in butter until crumbly.
• Sprinkle over fruit mixture.
• Bake for 40 to 45 minutes, or until golden brown.
• Serve warm with ice cream.