Easy Apple Cobbler 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!
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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!
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:
- Apples *I use granny smith 6-8 large for about 6 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 1/8 teaspoon
- Lemon zest from 1 small lemon approx 1 teaspoon
- Apple Juice 2/3 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
Instructions
- Combine all the ingredients for the fruit filling together in a large mixing bowl, toss well to combine evenly
- Divide amongst your 8 ramekins or 9"x9" casserole or baking 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 cream
Notes
Apple Cobbler is best served warm straight out of the oven, but can be made ahead of time and warmed before each serving
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.