Ingredients

The following ingredients have 8 Servings
  • 1 cup flour (all-purpose white or white whole-wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 2/3 cup pumpkin puree (not pie filling)
  • 1/4 cup coconut milk (canned or regular milk)
  • 1/4 cup butter (or Ghee (the healthy fat))
  • 2 teaspoons vanilla
  • 1 cup coconut sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon (or pumpkin pie spice)
  • 1/3 cup pecans (diced)
  • 1 3/4 cups boiling water

Instruction

  • Spray the inside of the slow cooker with nonstick cooking spray.
  • In a mixing bowl whisk together dry filling ingredients. Whisk together in a separate bowl, pumpkin puree, coconut milk, butter, and vanilla. Combine dry and wet ingredients and whisk until filling is slightly thickened. Evenly spread batter in a 3-4 quart slow cooker.
  • Whisk together topping ingredients and slowly pour over the top of the batter (do not mix in with the cobbler batter). Cover and cook on high 2-3 hours, or until the top is set. Turn off slow cooker and allow cake to set covered for 15 minutes before serving.
  • Enjoy cobbler alone or add a small scoop of clean vanilla ice cream.