The easiest Apple Cobbler Recipe for a quick luscious cinnamon apple dessert!
Topped with flaky, buttery biscuit style cobbler topping!
Caramel drizzle and your favorite ice cream is the perfect pairing for an Apple Cobbler but this part is optional.
Apple Cobbler is so versatile you can adjust the sugar or use any sugar substitute you like the most!
Biscuit style topping is always my preference rather than a poured cake style topping
If you have never tried the biscuit style, I urge you to try this recipe! I have a feeling you will never go back!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE COBBLER
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Notes for Success:
Individual ramekins or a 9″x9″ baking dish is perfect for this recipe
When making a biscuit or cobbler topping all the ingredients must be cold even the flour I will put in the freezer before I begin!
A delicate hand is the key to a flaky and light biscuit so be sure to mix just until combined and no more! You are not making bread!
Cornstarch can be replaced with Arrowroot or Clear Jel in the same quantity as listed in the recipe
If you prefer to use flour as the thickener for the fruit filling instead of the modified starches, by all means go for it!
PRO TIP!
Put your the vegan butter in the freezer while you gather all the other ingredients, this way it is super cold when you grate it into the flour mixture!
Using a box grater for the butter is also a professional tip to getting the butter worked into the dough with as little hand pressure as possible
Apple Cobbler
Ingredients
For the Fruit Filling:
- 6 cup Apples 6-8 large peeled & sliced
- 1 Tbs Light Brown Sugar (14g)
- 1 Tbs Cornstarch *see notes (8g)
- ¼ teaspoon Ground Cinnamon ¼ teaspoon
- ¼ teaspoon Ground Nutmeg ¼ teaspoon
- ⅛ teaspoon Ground Ginger 1/8 teaspoon
- 1 teaspoon Lemon zest
- ⅔ cup Apple Juice (160ml)
For the Cobbler Topping:
- 1¾ cup All Purpose Flour (218g)
- 2 Tbs Granulated Sugar (28g)
- ½ teaspoon Salt
- 2 teaspoon Baking Powder
- 2 Tbs Vegan Butter COLD (28g)
- ¾ cup Plant Milk COLD (177ml)
Instructions
- Into a large mixing bowl, Peel & core the apples then slice them into 1/8" thick slices add the sugar, cornstarch & spices toss well to combine evenly
- Add the lemon zest & then the apple juice & toss well to combine evenly
- Divide the apples amongst your 8 individual serving ramekins or 1- 9"x9" casserole or any baking dish appropriately sized that has been lightly greased
- In another large bowl combine the flour, salt, baking powder & sugar together, blended well.
- Using a box grater, grate the cold vegan butter into the flour mixture (alternatively dice the butter into tiny pea sized pieces)
- Work the vegan butter pieces through the flour mixture until it is evenly worked through, be careful not to melt the butter with hot hands! So work quickly
- Pour in the cold plant milk & toss gently to absorb the flour, do not knead this! You are not making bread.
- Place large tablespoon sized pieces of the cobbler dough over the fruit filling in the dish(es) then sprinkle with optional cinnamon sugar
- Bake in a preheated 375°F oven for approximately 25 minutes then turn the oven temperature down to 325°F for another 10-15minutes (the total bake time is usually around 35-45 minutes)
- The fruit should be bubbling & the cobbler topping is not raw
- Serve hot with your favorite non dairy ice cream or whipped cream
Video
Notes