Instructions

1. Preheat oven to 350F (180C). Lightly grease a 9×6 inch (or anything similar) baking tin. 
2. Wash, peel, core and slice the apples 1/4 of an inch thick. Then toss the apples with the maple sugar, corn starch, lemon juice, cinnamon, ginger, cardamom and salt until everything is well coated. Set aside.
3. In another mixing bowl, add the almond flour, oat flour, potato starch, baking powder, maple sugar, cinnamon and salt to a bowl and whisk to combine. Add 6 tbsp of full fat coconut milk and the vanilla and stir to form a thick batter. Add additional coconut milk as needed (refer to batter consistency above). Using a cookie scoop, drop the batter (about 5-6 scoops) onto the apples. Optionally, brush with more coconut milk and sprinkle with sugar.
4. Bake for 40-45 minutes or until tops are golden brown and apples are bubbly. If using a glass pan, bake 5-10 minutes longer. At any point if you find the biscuit browning quickly cover with foil and continue to bake. 
5. Allow cobbler to cool for 15-20 minutes before serving. Enjoy with dairy free vanilla ice cream, coco whip or caramel sauce.