Vegan Apple Cobbler

My easy Vegan Apple Cobbler topped with dairy-free cream takes just 15 minutes to prepare and bakes in about 30. It’s completely plant-based, gluten-free, and seriously hard to stop eating once you start. This is one dessert recipe you’ll want to make all the time.

I swear, there’s no end to what you can make with apples. Around here, they show up in everything from apple walnut salads to moist vegan apple muffins, the recipes are endless. They’re juicy, nutritious, and definitely one of the fruits we go through the fastest in my house.

In this vegan apple cobbler, I combined lots of warming flavors like cinnamon, vanilla, and maple syrup for the apple filling, then top it with a gluten-free biscuit made from oat and almond flour. It’s got that nutty-sweet thing going on, and let me tell you, it’s even better with a with a dollop of fresh dairy-free cream on top. Yum!

🥘 Ingredients

Lucky for you, I figured out how to keep all those classic apple cobbler flavors using only vegan and gluten-free ingredients. It’s sweet, warm, and everything you want in a cobbler without any of the stuff you don’t. Here’s what you’ll need to make it:

Dry Ingredients: I use oat flour, almond flour, potato starch, and baking powder to make the topping light and just a little crisp.

Wet Ingredients: For the batter, I stir in maple syrup, almond milk, almond butter, vanilla, and apple cider vinegar. Simple ingredients that makes this apple cobbler so delicious.

Fruit and Spices: I use chopped apples and cinnamon to give the filling that classic apple cobbler taste we all love.

🔪 How To Make

When I say this vegan apple cobbler is super easy to make, I’m not kidding. It’s definitely a recipe I can throw together without even thinking. Let me walk you through exactly how I do it, step by step.

Preheat the oven and prep the apples: I preheat the oven to 350°F, then peel and chop the apples into small chunks. Once they’re ready, I mix them with the rest of the filling ingredients in a bowl until everything is nicely coated.

Mix the topping: I whisk the oat flour, almond flour, potato starch, baking powder, and seasonings together until there are no clumps. Then I make a little well in the center, pour in the wet ingredients, and gently stir until everything is just combined. I let the batter rest while I prep the dish.

Assemble the cobbler: I pour the apple filling into a square baking dish, then drop spoonfuls of the biscuit topping right over the apples. I don’t worry about spreading it out perfectly, it bakes up just fine as it is.

Bake and serve: I bake the cobbler in the oven until the topping starts to turn golden and the apples are bubbling underneath. Once it’s out, I let it cool a bit, then top it with a scoop of dairy-free cream and dig in!

📖 Variations

I’ve played around with these variations more times than I can count, and they all turn out great. It just depends on what I’ve got in the kitchen. These little swaps keep it fun and make the cobbler a little different every time.

Apple Pear Cobbler: Sometimes I mix chopped pears in with the apples for a softer filling and a little extra sweetness. It’s especially good in the fall when both are in season.

Berry Apple Cobbler: I like adding a handful of blueberries or raspberries to the filling for a pop of color and a slightly tangy twist.

Nutty Topping: When I want a little crunch, I stir some chopped pecans or walnuts into the biscuit topping. This one is my husband favorite!

Spiced Apple Cobbler: I bump up the flavor with a pinch of nutmeg or ground ginger in the filling.

🍽 Serving Suggestions

You can totally enjoy apple cobbler on its own, but if you’re in the mood to take it up a notch, here are a few fun and easy extras I love adding on the side.

Ice cream and apple cobbler? Yes! I love the combo of warm and cold together, and ice cream just perfectly complements my apple cobbler. For my youngest’s birthday last year, I served the cobbler with a whole spread of ice creams, including tofu ice cream, caramel nice cream, and a tropical mango nice cream. Kids were in heaven, that’s all I can say.

Sauces: Sauces are a must in my kitchen, and a warm drizzle of homemade vegan caramel sauce over apple cobbler is next level. I keep a jar in the fridge because it’s perfect on everything from pancakes and waffles to sneaky spoons straight from the jar. Ha!

🧊 Storage Directions

Refrigeration: I store leftover apple cobbler in an airtight container in the fridge for up to 4 days.

Freezing: I let it cool completely first, then wrap it tightly or store it in a freezer-safe container. It keeps well for about a month.

Reheating: I reheat single portions in the microwave for about 30 to 60 seconds, or pop the whole dish in the oven at 350°F until warmed through. A splash of non-dairy milk on top helps keep it from drying out.

❓Recipe FAQs