The easiest recipes to make are always cobblers; If you have a bunch of fruit and some basic pantry items you are practically done!
Apple Cobbler to warm you right up!
Luscious cinnamon apples baked to a sweet syrup
Topped with flaky, buttery cobbler topping!
Caramel drizzle is the perfect pairing for an Apple Cobbler but this part is optional.
Cobbler recipes are so versatile you can adjust the fruits and the sweeteners with ease.
I have always been partial to a biscuit style topping 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!
Notes for Success:
When making a biscuit or cobbler topping, the ingredients must be cold!
A delicate hand is the key to a flaky, light biscuit so be sure to mix just until combined, you are not making bread!
I usually put the vegan butter in the freezer while I gather all my other ingredients this way it is super cold when I 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
For more recipes like this one, click the links below!
- For the Fruit Filling:
- Baking Apples *I use granny smith 6-8 large for about 8 cups of peeled sliced apples
- Granulated or Light Brown Sugar 1 Tablespoon (14g)
- Cornstarch 1 Tablespoon (8g)
- Ground Cinnamon ¼ teaspoon
- Ground Nutmeg ¼ teaspoon
- Ground Ginger ⅛ teaspoon
- Lemon zest from 1 small lemon approx 1 teaspoon
- Apple Juice ⅔ cup (157ml)
- For the Cobbler Topping:
- All Purpose Flour 1¾ cup (218g)
- Granulated Sugar 2 Tablespoons (28g)
- Salt ½ teaspoon
- Baking Powder 2 teaspoons
- Vegan Butter COLD 2 Tablespoons
- Plant Milk COLD ¾ cup (177ml) * I use soy milk
- Combine all the ingredients for the fruit filling together in a large mixing bowl, toss well to combine evenly
- Divide amongst your ramekins or casserole dish that has been lightly greased
- In another large bowl combine the flour, salt, baking powder and sugar together and make sure it is all blended well.
- Add the cold grated or small diced butter to the flour mixture and cut in with a pastry cutter, fork or by using a box grater to incorporate as best as possible without melting the butter with the heat from your hands.
- Once the flour mixture resembles course meal and the butter is distributed evenly pour in the cold plant milk and toss gently to absorb the flour.
- You are not making bread so try not to knead or overwork the dough
- Place large tablespoon sized pieces of the cobbler dough over the fruit filling in the dish and then sprinkle with optional cinnamon sugar
- Bake in a preheated 375°F oven for approximately 25minutes then turn the oven temperature down to 325°F for another 10-15minutes (the total bake time is usually around 35-45 minutes)
- Or until the fruit is bubbling and the cobbler topping is not raw (pick up a small piece of the dough to make sure it is not raw & doughy)
- Serve hot with your favorite non dairy ice cream or whipped coconut cream
Of course it can be eaten cold or at room temperature, but it is meant to be served hot for best taste.
Store leftover Apple Cobbler at room temperature loosely wrapped for up to 2 days, but for longer storage and to prevent molding~ keep refrigerated for up to 1 week.