This is one of my favorite desserts, and even my family whole-heartedly approves!! It is especially good with Coconut-Cream Ice cream (which you can find the link for here). I adapted this recipe from one I found in a Better Homes & Garden magazine around Thanksgiving, since I couldn’t eat it as it was, and was very delighted to find that it came out just as good as a true cobbler! 

Things to know about this recipes:

• This is appropriate for the elimination OR reintroduction phase of AIP, and notes have been made next to the ingredients that could be switched out according to which phase of AIP you are in currently
• The scone portion of this recipe does not work well with any other flour than Tigernut (I have tried and failed several times while attempting cassava flour and coconut flour)
• I HAVE done this recipe without arrowroot flour…the texture of the scone is a little crispier, but still delicious!
• You don’t have to peel the fruit, however, my husband and my daughter like it better with the fruit peeled (lucky me)
• I will list some of the more specialized ingredients I personally use at the bottom of the page with the links 

Filling

5 cups chopped apples, peeled if desired

5 cups chopped pears, peeled if desired

¼ cup gluten free flour (I use cassava)

½ cup cane sugar (sub maple sugar for elimination phase)

1 tsp ground cinnamon

½ tsp ground ginger

Lemon juice from one lemon

Directions

1. Preheat oven to 375 degrees.
2. In a large bowl, toss apples and pears, ¼ cup flour, ½ sugar, the lemon juice, 1 tsp cinnamon and ½ tsp ginger. Transfer to at least 2 quart baking dish.
3. Bake for 30 minutes. While baking, prepare scone topping.

Scone

1-¼ cups tiger nut flour

½ cup arrowroot + 1 tablespoon extra for patting down and forming dough

¼ cup coconut cream - warm slightly if hard or cold

¼ cup coconut oil - melted and cooled

¼ maple syrup

3 tablespoons tapioca starch

1 tablespoon gelatin

½ teaspoon baking soda (sub AIP approved baking soda or make your own if in the elimination phase)

¼ teaspoon sea salt

½ teaspoon ground cinnamon

Maple sugar - sprinkling on top before baking (optional)

Directions

1. While the filling is baking, stir together all dry ingredients in a large mixing bowl: tiger nut flour, arrowroot flour, tapioca starch, gelatin, baking soda, sea salt and ground cinnamon.
2. Add in the coconut cream, cooled coconut oil and maple syrup.
3. Mix dough with a hand held beater or upright mixer on low speed, until all ingredients are equally incorporated.
4. Turn dough out onto a surface dusted with 1 tablespoon arrowroot flour. Press and form the dough into the shape of a rectangle or oval (roughly the size of the baking dish in which the filling was placed. Dough should be at least ¼ - ½ inch in thickness. Cut the dough into 4-6 sections (I typically make a cut across the narrowest section, and then divide each half into 2-3 equal strips or sections). Sprinkle with maple sugar if desired.
5. Remove the baking dish from the oven after the 30 minute timer has gone off. Carefully transfer strips of dough to the top of the baking dish, covering the filling. Repeat this until the entire surface is covered. 
6. Place the baking dish back in the oven for about 20-25 minutes (depending on the thickness of the scone dough) or until golden brown and bursting/cracked in places.
7. Remove and serve right away, or allow to cool for 10-15 minutes before serving. 

**Place in an airtight container, or if your baking dish has a lid, make sure to cover the dish before placing in the refrigerator.

**This tastes great when warmed up for about 30 seconds to 1 minute when reheating.

***To make the 4 Ingredient Ice Cream to go with this dessert, click here!

INGREDIENTS I USE:

Tigernut Flour - Skyland Kitchen Organic Tigernut Flour: I have to say, I was impressed with the quality of this flour. I have used Anthony's and Iya Foods Tigernut Flours in the past, and had good experiences with both, but my scones came out so much smoother with this particular brand, and I must say, I'm hooked!

Arrowroot Starch - I like this one because I can usually find it in the local grocery store, and it is still a really good, clean option!

Tapioca Flour - Similar to the Arrowroot starch, I can typically pick this up at the grocery store near me.

Gelatin - I really like the Vital Proteins Collagen Peptides, which I use regularly, and have also been impressed with their Gelatin. It is grass-fed, and mixes easily! Great for baking and cooking in general!

Cassava Flour - I typically use Otto's Cassava Flour, but I also REALLY like Iya Foods Cassava Flour, as well, when it is available (which is hit or miss for me on Amazon, depending on how quickly I need it!)