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 again and again.
Servings: 9
Calories: 383kcal
Ingredients
- 1 cup oat flour
- 1 cup fine grain almond flour
- ¼ cup potato starch
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon sea salt
- ½ cup maple syrup
- 3 tablespoons cashew or almond milk
- 4 teaspoons vanilla extract
- 4 teaspoons apple cider vinegar
- 1-2 teaspoons cane sugar for topping , optional
Filling:
- 3 cups chopped apples , about 2 apples
- ¾ cup maple syrup
- ½ cup almond butter
- 2 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- ¼ teaspoon sea salt
To serve, optional:
- Dairy free whipped cream
- Dairy free ice cream
Instructions
- Preheat oven to 350 F (175 C).
- Peel and chop apples.
- Mix the rest of the filling ingredients in a bowl and stir until combined well. Stir in the apples.
- Add filling to a square baking dish (8 x 8 or 9 x 9).
- Put oat flour, almond flour, potato starch, baking powder, cinnamon and sea salt into a medium mixing bowl. Whisk until combined and there are no clumps.
- Make a little well in the middle of the mixed dry ingredients. And pour in maple syrup, milk, vanilla extract and apple cider vinegar.
- Slowly combine with a spoon or spatula, mix until just combined but don’t over mix. Allow to sit for a few minutes, use this time to put away the ingredients, put used items in the sink and wipe off the counters.
- Drop spoonfuls onto the filling, you should get about 9 large spoonfuls to cover the top.
- Bake for 30 minutes, ovens vary but you want it to be just getting brown on the tips.
- Sprinkle sugar on top, if using, and broil for 1-2 minutes to get a golden brown.
- Once done, allow to cool completely. Then serve, add topping of choice it you want.
Notes
- My #1 Secret Tip for making this vegan apple cobbler is to use fine almond flour. I tried a coarser one once and the topping turned out heavy and flat, which no one was excited about. Ever since I switched to fine almond flour, the topping has been light, fluffy, and just the way we like it.
- Measure the flours carefully: I always measure my flours by scooping the measuring cup into the flour, then leveling it off with a knife to keep it accurate.
- Make it sweet on top: I like to sprinkle a little sugar on top after baking, then broil it for a minute or two to get a nice golden crust.
- Peeling the apples is optional: You can leave the peel on, but I usually peel them for a smoother texture.
- Cut the apples evenly: I try to chop the apples into similar sizes so they all cook at the same pace and the filling stays soft.
- Choose the apples based on taste: For a sweeter cobbler, I go with red apples like honeycrisp or gala. If I want something more tart, I’ll use green apples.
Nutrition
Calories: 383kcal | Carbohydrates: 56g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 116mg | Potassium: 488mg | Fiber: 5g | Sugar: 33g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 2mg