Vegan Apple Cobbler

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This easy vegan apple cobbler is the perfect Autumn dessert! Tangy, spiced apples are topped with a light, fluffy drop scone batter which bakes up soft in the middle and crisp around the edges. Serve with a scoop of vanilla ice cream for the ultimate comforting apple season treat.

A baking dish of vegan apple cobbler on a wooden table surrounded by fresh apples and cinnamon.

What Is A Cobbler?

A cobbler is an American dessert featuring a sweet fruit layer which is topped with a thick drop-scone or American style biscuit dough OR a looser cake-style batter before being baked.

Cobblers may be made with pretty much any kind of fruit, but apple and peach are the most common varieties.

This vegan apple cobbler is made with the drop scone style topping, it is light, fluffy and so easy! The batter is simply spooned over the apples in dollops - no need for any rolling and cutting and it doesn't even need to be neat and tidy, I think cobblers look better when they are a bit rustic.

Speaking of ease, I don't even pre-cook the apple filling, it just all gets tossed together into a baking dish and baked along with the topping. The most difficult thing about making it is peeling and slicing all those apples!

If you prefer your apple cobbler with a cake-style topping then you should check out my vegan Eve's pudding recipe, which is the British equivalent!

A labelled photo of the ingredients needed to make vegan apple cobbler.

Ingredient Details:

Apples: You can use any variety of apple that you like, either cooking or eating ones, but I highly recommend using part Bramley apples if possible, or another sharp flavoured variety if not. I used a mix of Bramley, Granny Smith and Pink Lady apples.

Vegan butter: For the best results you really need to use a block butter/margarine, not the spreadable kind in a tub. I use Naturli Vegan Block or Flora Plant Butter.

Lemon juice: Stops the apple slices from browning and helps bring out the tart apple flavour. Fresh is best but bottled is also fine.

Maple syrup and brown sugar: I use maple syrup to sweeten the apples, and brown sugar for the cobbler topping. If you don't have any maple syrup you can use an equal weight of agave, golden syrup or brown sugar instead.

I don't recommend swapping the brown sugar in the topping for another type of sugar or syrup, though you could use coconut sugar instead if you want a natural option.

Plain flour + baking powder: Plain (all-purpose) flour is best but obviously it needs a raising agent so we need to add baking powder. Do not use bicarbonate of soda (baking soda) instead!

I haven't tested this gluten-free but it should work fine with a GF flour blend instead of the plain flour. Adjust with a little more flour or more milk if the batter is too thin or too thick based on your flour.

Cornflour: Cornflour (cornstarch) thickens the juices from the apples slightly.

Spices: I use cinnamon, nutmeg, allspice and vanilla. You can vary the spices to suit you or use a spice blend such as apple pie spice or pumpkin spice instead. Or omit them entirely to focus on the apple flavour.

Milk + vinegar: This creates a substitute buttermilk which gives the scone topping a soft, tender texture and helps it to rise. I use and recommend soya milk if possible, though oat, almond or cashew would also work.

Cider or white wine vinegar is best, or use lemon juice instead.

Close up shot of the vegan apple cobbler with a spoonful removed.

How To Make Vegan Apple Cobbler:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1, the prepared apple slices in a bowl with the other filling ingredients.

Step 1: Peel, core and thinly slice the apples. Toss with the lemon juice to coat then stir in the maple syrup, cornflour, spices and vanilla extract.

Step 2, the apples in the baking dish topped with the butter.

Step 2: Tip into a baking dish, spread level and dot over the butter.

Step 3, the butter rubbed into the dry ingredients.

Step 3: To make the cobbler topping, mix the flour, baking powder and cinnamon. Add the cold butter and rub it in using your fingertips until no lumps of butter remain. Stir in the sugar.

Step 4, the finished batter for the topping.

Step 4: Mix together the milk and vinegar, pour it into the dry ingredients and stir to make a thick batter.

Step 5, the assembled cobbler before baking.

Step 5: Dollop spoonfuls of the batter over the apples, it does not need to completely cover them.

Step 6: Bake for 45-55 minutes until the topping is golden brown and the filling is bubbling.

Vegan apple cobbler in a white baking dish with two scoops of ice cream on top.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.

I thinly slice the apples but cubing them would also be fine.

The topping can be made in a food processor - pulse the flour, baking powder and cinnamon until combined. Add the butter and pulse until no lumps of butter remain then add the milk + vinegar mixture and pulse to make a thick batter.

Allow the cobbler to cool slightly before serving so that the juices from the apples set up slightly, around 20 minutes is perfect.

You can sprinkle some demerara sugar over the top of the cobbler before baking for an extra crisp topping.

FAQ's:

How should I store it?

This vegan apple cobbler is best eaten freshly baked but it will keep (covered) in the fridge for about 3 days.

To reheat it, cover with tin foil and cook in a preheated oven at 180℃/160℃ fan/350℉/gas mark 4 for 15 minutes, then remove the foil and cook for another 10 minutes. Check that it is hot in the centre before serving.

Can I freeze it?

I don't recommend freezing this cobbler as the cobbler topping may become soggy upon defrosting.

Can I prepare it in advance?

The apple filling can be prepared up to 24 hours in advance and stored in a covered container in the fridge.

The cobbler topping can be prepared up to the point of rubbing the butter into the dry ingredients and adding the sugar, then stored in the fridge for up to 48 hours. Do not add the milk and vinegar until you are ready to assemble and bake the cobbler.

How should I serve vegan apple cobbler?

Cobblers are best served warm, though it is best to let it cool for 20 minutes after baking before you serve it.

A scoop of vanilla ice cream is the perfect accompaniment, though custard is also great.

Can I use different fruit?

Pears would work well in place of some or all of the apples. You could also replace some of the apples with blackberries.

In peach season you can swap the apples for sliced fresh peaches to make a vegan peach cobbler.

A portion of vegan apple cobbler in a bowl with a scoop of ice cream.

More Apple Desserts:

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