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Finished apple cobbler in a brown bowl with ice cream

Vegan Apple Cobbler

Made with tart green apples and swirled with sweet caramel sauce, this sweet and tart vegan apple cobbler celebrates the flavors of fall. It's a classic vegan dessert perfect for this time of year
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 people
Calories: 287kcal
Author: Sarah McMinn

Ingredients

Apple Cobbler Filling

  • 4 large Granny Smith apples, thinly sliced
  • 1/4 cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • juice from 1/2 of a lemon

Apple Cobbler Topping

  • 1 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter
  • 1/4 cup non-dairy milk

Toppings (Optional)

Instructions

  • Preheat the oven to 375 degrees F.
  • Core and thinly slice the apples. Place them in a large bowl and toss them with cinnamon, brown sugar, flour, salt, and lemon juice. Toss to coat so that all the apples are evenly covered in the flour/sugar mixture. Transfer the sliced apples to a 3-quart casserole dish and set aside.
  • In a separate mixing bowl, combine flour, remaining 1/4 cup sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time.
  • Drop pieces of dough onto the apple mixer so that it is mostly covered with a large piece of dough. Brush additional non-dairy milk over the drop biscuits and sprinkle with coarse sugar. Bake for 35-45 minutes until the top is lightly browned and the juices are bubbling over.
  • Removed from oven and serve with caramel sauce and non-dairy vanilla ice cream.

Notes

Serving and Storing – Let the cobbler sit for at least 20 minutes once out of the oven. This gives the syrup time to cool and thicken into a nice compote. Serve the cobbler with coconut whipped cream or your favorite non-dairy ice cream. Top with homemade caramel sauce and serve. Store leftover cobbler in an airtight container in the refrigerator for up to 2 days.
Make in Advance - If you want to prepare this cobbler in advance but don’t want soggy biscuits, you can prepare the filling and biscuit separately. Instead of layering the biscuit over the apples, add it to a parchment-lined baking sheet and bake until golden brown. Make the filling as well, according to the recipe instructions. Once out of the oven, let the biscuit cool completely before storing it. The apples can be covered and stored in the refrigerator. The topping should be stored in an airtight container at room temperature.
Recipe Tips
  1. For the best biscuit topping, you will want to make sure your dough is fairly dry and crumbly. Add only enough liquid for the dough to come together. If it’s too wet, it will lose its buttery flakiness.
  2. For a gluten-free alternative, use a 1:1 baking flour blend.
  3. The caramel sauce is completely optional. It stores well and is nice to have on hand. Make a batch and keep in in your refrigerator all season long.
Frequently Asked Questions
  • Why won't my filling thicken? To ensure that the filling properly thickens, make sure to cook your cobbler until the juices are bubbling over. Flour is activated in heat and won’t thicken unless the internal temperature reaches a boiling point. Your cobbler filling will continue to set as it cools so let your dessert cool completely before serving.
  • What type of apples should I use? Use a crisp tart apple that holds together when baked. I recommend Granny Smith apples but any tart and crunchy apple will do. Honeycrisps and Golden Delicious also work well.

Nutrition

Calories: 287kcal | Carbohydrates: 48g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 385mg | Potassium: 214mg | Fiber: 3g | Sugar: 25g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg