Easy Vegan Apple Cobbler

Cobbler in baking dish with serving spoon with text overlay that reads vegan apple cobbler.

5 from 1 vote

This Easy Vegan Apple Cobbler is filled with tender cinnamon-spiced apples and topped with a soft, buttery cake-like topping that's golden around the edges, fluffy in the middle, and finished with a cinnamon sugar swirl.

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: 9 - 12

Author: Sam Turnbull

Ingredients

Apple Filling:

6 medium Granny Smith apples peeled, cored, and sliced ¼-inch thick
1 tablespoon vegan butter
¼ cup brown sugar
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt

Cobbler Topping:

1 ½ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup plant-based milk (such as soy or oat)
⅓ cup vegan butter melted
1 teaspoon vanilla extract

Cinnamon Sugar Topping:

1 tablespoon white sugar
½ teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat the oven: Preheat the oven to 350°F (180°C). Lightly grease a 9 × 13-inch baking dish.
Pre-Cook the apples: Melt the vegan butter in a large pot over medium heat. Add the apples, brown sugar, flour, lemon juice, vanilla, cinnamon, nutmeg, and salt. Cook for 5 minutes, stirring occasionally, until the apples are evenly coated and begin to soften and release their juices.
Transfer to the baking dish: Pour the apple mixture, including any juices, into the prepared baking dish and spread into an even layer.
Make the topping: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the plant-based milk, melted vegan butter, and vanilla. Stir until just combined. A few small lumps are perfectly fine.
Top the cobbler: Pour the batter over the apples and gently spread it into an even layer with a spatula, it's ok if it doesn't cover the apples completely. Stir together the cinnamon sugar topping and sprinkle evenly over the batter. Use a butter knife to gently swirl the cinnamon sugar into the batter to make it look pretty.
Bake: Bake for 45 - 55 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean, and the apple filling is bubbling around the edges.
Serve: Let the cobbler cool for at least 10 minutes before serving. Enjoy warm on its own or with a scoop of vegan vanilla ice cream.

Notes

Best Apples: Granny Smith apples are my favorite because they hold their shape and their tart flavor balances the sweet topping perfectly. Honeycrisp, Braeburn, Pink Lady, Fuji, or a mix of tart and sweet apples also work well. If using especially sweet apples, you can reduce the brown sugar in the apple filling slightly.

Storage: Cover and refrigerate leftovers for up to 4 days. Reheat individual servings in the microwave or warm larger portions in a 300°F (150°C) oven until heated through.

Freeze: Freeze the baked cobbler for up to 2 months. Thaw overnight in the refrigerator before reheating.

Make ahead: The apple filling can be cooked up to 2 days in advance and refrigerated. Let it come to room temperature before assembling the cobbler, then add the topping just before baking.

Gluten-Free Option: Use your favorite measure-for-measure gluten-free flour blend in both the filling and topping.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-apple-cobbler/

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