Vegan Apple Cobbler
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.
Servings 8 people
Equipment
- 20-23 x 30-33 cm/9 x 13 in baking dish
Ingredients
Apple Filling:
- 1.5 kg apples (8-10 apples)*
- the juice of 1 lemon
- 85 g (¼ cup) maple syrup
- 15 g (2 Tablespoons) cornflour (cornstarch)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon vanilla extract
- 30 g (2 Tablespoons) vegan butter cold
Cobbler Topping:
- 160 g (⅔ cup) unsweetened non-dairy milk (I use soy)
- 2 teaspoons vinegar
- 280 g (2 + ⅓ cups) plain (all-purpose) flour
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 120 g (½ cup) vegan block butter cold and diced
- 75 g (6 Tablespoons) light brown soft sugar
Instructions
- Preheat the oven to 180℃/160℃ fan/350℉/gas mark 4.
- Peel, core and thinly slice the apples. Place them in a large bowl, squeeze over the lemon juice and toss to coat.1.5 kg apples (8-10 apples)*, the juice of 1 lemon
- Add the maple syrup, cornflour, cinnamon, nutmeg, allspice, vanilla and a pinch of salt. Stir really well so that the apples are evenly coated.85 g (¼ cup) maple syrup, 15 g (2 Tablespoons) cornflour (cornstarch), 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, 1 teaspoon vanilla extract
- Tip the apple mixture into a 20-23 x 30-33 cm/9 x 13 in baking dish and spread level. Dot over the butter in small pieces.30 g (2 Tablespoons) vegan butter
- To make the cobbler topping, mix together the milk and vinegar in a small jug, set aside.160 g (⅔ cup) unsweetened non-dairy milk (I use soy), 2 teaspoons vinegar
- Mix together the flour, baking powder and cinnamon in a bowl. Add the cold, cubed butter and rub it in using your fingertips until no lumps of butter remain.280 g (2 + ⅓ cups) plain (all-purpose) flour, 1 Tablespoon baking powder, 1 teaspoon ground cinnamon, 120 g (½ cup) vegan block butter
- Stir in the sugar then add the milk mixture and stir to make a thick batter.75 g (6 Tablespoons) light brown soft sugar
- Dollop spoonfuls of the batter over the apples, it does not need to completely cover them.
- Bake the cobbler for 45-55 minutes until the topping is golden brown and the filling is bubbling. Allow to cool for 15-20 minutes before serving.
Notes
- *I used a mix of Bramley, Granny Smith and Pink Lady apples.
- See post above for tips, details, make-ahead and storage instructions and step-by-step photos.