Gluten-Free Apple Cobbler
This easy Gluten-Free Apple Cobbler is the best old-fashioned fall dessert! Vegan and allergy-free, made with fresh sliced tender-baked apples and a warm buttery biscuit dough topping. A quick and simple rustic recipe with no peeling required. Fragrant, cinnamony, and not overly sweet. Serve it warm from the oven with your favorite dairy-free vanilla ice cream!
- Prep Time: 10 Minutes
- Cook Time: 40 Minutes
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
For The Apple Filling:
- 2.5 lbs Apples (about 7 small apples)
- 2 TB Granulated Sweetener (or preferred granulated sugar)
- 2 TB Dark Brown Sugar Sweetener (or preferred light or dark brown sugar)
- 1 TB Corn Starch (or Arrowroot Starch)
- 1 Tsp Lemon Juice
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 Tsp Cinnamon
For The Biscuit Topping:
- 1 Cup Gluten-Free All-Purpose Flour
- 1/2 Tsp Baking Powder
- 1/4 Cups Granulated Sweetener (or preferred granulated sugar)
- 1/4 Cup Dark Brown Sugar Sweetener (or preferred light or dark brown sugar)
- 4 TB Vegan Butter (cubed, room temperature)
- 2 TB Unsweetened Plain Non-Dairy Milk
Instructions
For The Apple Filling:
- Preheat the oven to 425°F.
- Wash and core the apples before slicing them into 1/4 to 1/2-inch thick wedges. You can leave the apples unpeeled or peel them if desired.
- Liberally grease a 2.5-quart casserole dish with some vegan butter and place the apple slices into the casserole dish. Sprinkle the granulated sugar, brown sugar, starch, and cinnamon over the apples, and add the lemon juice and vanilla before tossing everything together with your hands to fully coat the apples.
- Pre-bake the apples in the oven for 15-20 minutes, until the apples are slightly soft and fragrant.
For the Biscuit Topping:
- While the apples bake, mix together the gluten-free flour, baking powder, granulated sugar, and brown sugar in a bowl.
- Add in the cubed, room-temperature butter and knead the dough with your hands or the back of a fork to break up the butter. Then slowly add in the milk, 1 tablespoon at a time, and mix it together (the dough should be wet and sticky).
Baking the Cobbler:
- After the apples have pre-baked, drop 6-8 biscuit-shaped blobs of dough evenly over the top of the apples.
- Sprinkle some extra granulated sugar and cinnamon (optional) over the tops of the biscuits and bake the apple cobbler in the oven for 20 minutes, until the biscuit topping is golden brown and the filling is bubbly.
- Remove and let the cobbler cool slightly, about 10 minutes, before serving with your favorite dairy-free vanilla ice cream!
Notes
- Suggested Apple Varieties: Gala, Honey Crisp, Evercrisp, Cosmic Crisp, Jonagold, Jonathan, Braeburn, or Pink Lady are great options. Feel free to mix and match.
- Storage: You can store the leftover baked and cooled apple cobbler in the fridge, covered in the casserole dish with a lid or foil for 5-7 days.
- Freeze: You can freeze the entire finished cobbler in the casserole dish, double-wrapped with plastic wrap and foil, or individual portions in airtight containers and thaw as needed in the fridge. This biscuit topping will lose some of its crispness, but you can revive it by giving it a toast in the oven when you warm it! Frozen cobbler is best used within 3-4 months.
- Reheat: To reheat leftover or thawed apple cobbler, you can warm individual portions in the microwave or warm the entire casserole dish in the oven at 350°F for about 10-15 minutes or until warmed through.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/gluten-free-apple-cobbler/
