This vegan apple cobbler is SO easy and SO delicious to make, it’s truly a must this time of year. Or any time of year for that matter.
To me, there is nothing better than warm caramelized apple filling with flaky cobbler bits paired with cold vanilla ice cream. It’s one of those beautifully classic recipes that brings me back to childhood and always makes me feel comforted when eating it.
Of course I made a vegan, gluten free, refined sugar free version of one of the favorite deserts.
One of the first things I learned how to make at cooking school was actually a cobbler. To me, baking is more intimidating when cooking is your forte. Baking is much more scientific and technical. Most of my recipe development is created without following any other recipes. Learning how to bake added an entire new layer of understanding when it came to the magic of combining ingredients.
Honestly, what I love about a cobbler is, it’s pretty hard to mess up. Making it a great getaway dessert when you’re getting into baking. I always say, once you’ve peeled your apples it’s all down hill from there. That’s really the bulk of the work.
This is my go-to dessert when I want to make something quick and easy!
Apple Picking
When it comes to apple pie and cobbler there’s a few directions you can go when choosing what type of apple to use in the recipe. Traditionally, Granny Smith apples are standard choice. It’s a tried true and tested choice!
I also love combining two or three varieties of apples, such as Gala, Braeburn or McIntosh. You might have different textures between the apples, as some release more liquid when cooking. If you want to stick with one variety, you can do that as well. I used Gala apples for this recipe, they’re usually easy to find all year long and have a nice amount sweetness.
- Cobbler Filling:
- 7 apples, peeled and sliced into 1 in. pieces
- ½ cup coconut sugar
- 2 tbs maple syrup
- 1 tbs lemon juice
- 1 tbs orange juice (or lemon juice)
- 2 tbs arrowroot starch
- 1 tsp cinnamon
- 1 in. piece of ginger, peeled and grated
- Pinch of flakey salt
- Cobbler Topping:
- 2 cups almond flour
- 1 tbs arrowroot starch
- 2 tbs cold filtered water
- ¼ cup coconut oil, melted or soft at room temperature
- ¼ tsp sea salt
- Peel and slice apples and add them to a large bowl.
- Then add in the rest of the filling ingredients and mix until apples are well coated.
- Place them into a pie dish, using the back of a spoon to push them down a little.
- Into a food processor, combine all ingredients for your cobbler topping.
- Pulse the food processor until it forms a crumbly topping.
- Then crumble the dough onto the apple filling, covering it but leaving a few holes where you can see the apple filling.
- Bake at 350F for 50-60 minutes or until crust becomes slightly golden brown.
- Serve with vegan vanilla ice cream 🙂
- Enjoy!
Since the cobbler topping is made in a food processor it really cuts down the work. Therefore, it really is an easy recipe yet. To me, the simplicity in not only the cooking method but the ingredients is what makes this recipe perfection.
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