Gluten-free Vegan Apple Cobbler

by Beth @ Tasty Yummies

Gluten-free Vegan Apple Cobbler

First off, I know the name makes this dessert sound so far off from the traditional cobblers that we all know and love. How can a cobbler be good without flour or butter? I am sure you are thinking this tastes like a healthy hippie dessert, made from sticks and dirt. WRONG. You really would never know that the gluten or the dairy is missing in this one. It is full of flavor and is so deliciously satisfying. My husband, Mark, is a southern boy who loves his cobbler. He actually gets angry at crisps and how “stupid they are” (in his words). Whenever we head down south, he seeks out cobbler on every trip. He loved this cobbler, he kept telling me he couldn’t believe it was gluten-free! He of course served a big ‘ol scoop of vanilla ice cream on top of it, but I can’t really blame him.

I honestly was playing around with this recipe thinking it would likely not work on the first try and I would have to try it again and again to get it right, so I am pretty shocked that it not only worked, but it was absolutely delicious. I plan to make it again in a smaller pan next time, so both the apple filling and the cobbler topping are a bit thicker, but that is just a personal preference. When I loaded the apples into the pan it looks like so much, but as it cooked down it definitely sunk in a bit, so maybe the answer is more apples. I liked that the cobbler topping got a bit brown and crisp and I love how beautiful it looked as it baked and sunk in around the apples pieces. The spices were perfect, the topping was crisp and perfectly doughy and the sweetness level was exactly where it needed to be. Obviously everyone’s personal sweet tooth is a little different plus the sweetness of the apples may affect how sweet the filling is, so taste your apple filling before you put the topping on, you may find that you want more sugar. I personally don’t like excruciatingly sweet desserts. Plus, since it isn’t disgustingly sweet it would also make a delicious breakfast, if you are into that sorta thing.

Speaking of sweet, feel free to play around with sweetener options too, I had wanted to use coconut sugar, but I finished off what I had in the pantry on the pumpkin bread. You could also play around with using honey or maple syrup as the sweetener in the apple filling. Just remember if you use a liquid sweetener in the cobbler topping, to adjust your flours accordingly. Also, if you aren’t vegan and you absolutely need to have butter in your cobbler, you could certainly substitute butter for the palm oil shortening. I just really wanted to try making this without butter. I am so excited that this cobbler came together and it’s so incredibly delicious, plus low in sugar (just a half cup in the whole recipe), no butter and gluten-free. I am so proud of this!

Gluten-free Vegan Apple Cobbler

Gluten-free Vegan Apple Cobbler

 

Gluten-free Vegan Apple Cobbler
serves 6

Apple Cobbler Filling
2 1/2 pounds (or more) peeled apples – I used a mix of Crispin’ and Honeycrisp apples
1/4 cup organic raw cane sugar or coconut sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon vanilla

Cobbler topping
3/4 cup almond flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1 teaspoon fine sea salt
1/4 cup organic raw cane sugar or coconut sugar (plus a little bit more to sprinkle on top)
1/2 teaspoon cinnamon, ground (plus a little bit more to sprinkle on top)
1/4 teaspoon nutmeg, ground
1/4 cup unsweetened organic almond milk, you may need less
4 tablespoons chilled organic palm oil shortening (you can use unsalted butter here instead, if you wish)

Preheat the oven to 375ยบ F.

Make the cobbler topping first. Combine almond flour, sorghum flour and tapioca start with the salt, sugar, cinnamon and nutmeg. Cut the pieces of shortening into the flour mixture until it comes together, it should be like coarse sand. Pour in the almond milk, a little at a time, continuing to stir until it all just starts to come together. You may not need all of the almond milk, so don’t add it in too quickly. It will feel a bit sticky, don’t worry.

Form the dough into a ball using your hands and wrap tightly in plastic wrap. Place it into the fridge while you peel the apples. Once the apples are peeled, core them and cut them into thin slices or small cubes, place them in your baking pan and drizzle them with the lemon juice and set them aside. (I used a 11″ x 7″ pan, but I think next time I would use my 8″ x 8″ pan.)

Take the dough out of the fridge, it should be a bit firmer now and roll it out between two pieces of parchment paper or plastic wrap. Don’t press too hard, just enough to flatten it out into a square the size of the pan. Place the rolled out square onto a baking sheet and place it into freezer, let it chill while you finish preparing the apple filling.

Add the sugar, spices and vanilla to the apples, toss gently to combine everything. Check on your dough, if it seems nice and firm and chilled, pull it out and gently lay it over the top of the apples, it is definitely a tricky maneuver but you can do it. I just peeled the parchment paper off of one side and flipped that size down on top of the apples, then I carefully peeled the other parchment sheet off the top. If any of the dough rips or peels off, hangs over, etc – you can just easily fix it up with your hands. The dough is really forgiving and it definitely doesn’t have to be perfect. If all else fails and your cobbler topping is being a jerk, or it’s too sticky, just spoon it on top biscuit style, it will still be totally delicious.

Sprinkle another teaspoon or so of sugar on top of the cobbler as well as a little sprinkle of cinnamon. Place the pan in the oven and bake the cobbler for 35-40 minutes, until the filling is bubbling and the topping is brown and firm. Cool for 5 to 10 minutes, then serve.

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{ 10 comments… read them below or add one }

1 rich November 1, 2011 at 10:13 am

Oh, we are DEFINITELY doing this one!

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2 Tasty Yummies November 1, 2011 at 11:35 am

Awesome Rich! Let me know what you think of it, I am super excited that it worked and was so tasty, and still somehow skeptical that it did, haha

Reply

3 Mary Anne November 9, 2011 at 8:29 am

YES!!! I have been looking everywhere for a good gluten-free vegan cobbler recipe. Thanks so much for sharing, this sounds amazing, I can’t wait to make it.

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4 Sarah November 18, 2011 at 3:07 am

You had me right up until the Palm oil…. There are so many other options of products to use in it’s place that don’t involve destroying our rainforests and the precious animals that live in it. For a vegan, seems like a pretty important issue to over look; indirectly contributing to the destruction of the orangutans (among other species). Coconut oil would be a better option.

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5 Tasty Yummies November 18, 2011 at 7:39 am

Hi there Sarah – thanks so much for your comment and your concern. I actually only use Spectrum brand sustainable organic palm oil shortening for that very reason. I guess I should have specified that above, but I try really hard not to get too preachy on here. I will make sure to add the word “sustainable” above.

Spectrum’s organic vegetable shortening is made only with sustainably harvested palm oil which comes exclusively from family-owned growers whose farm land that has historically been used for other crops, rather than deforested land. Their practices protect the rainforest and indigenous wildlife like the orangutans. You can read more here: http://www.spectrumorganics.com/?id=269

I also do bake often with organic extra virgin coconut oil, as well. If you look around my site, you will see that more often than the palm oil shortening. I am personally not a vegan, but a conscientious omnivore, so issues like this are definitely of great concern to me, as well.
Thanks again.

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6 Sophie33 November 22, 2011 at 3:46 am

MMMMMMMMM,….What a truly appetizing dessert! Yum! ;)

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7 Valerie September 23, 2012 at 8:26 pm

This was very delicious. I used Earth Balance Coconut Spread in place of the Palm Oil and Unsweetened Vanilla almond milk. I topped it with a little vanilla coconut milk ice cream and it was so tasty. My husband and friend’s boyfriend (both are neither gf nor vegan) loved it, too. Thank you for the recipe.

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8 Laurie December 24, 2012 at 8:06 pm

Is almond flour the same as almond meal? My crust came out much browner than yours.

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9 tastyyummies December 27, 2012 at 12:45 pm

Usually yes, but not all almond flours react the same in recipes. What brand of almond meal/flour did you use?

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10 Tom May 4, 2013 at 6:12 pm

hello beth!

stumbled on your site looking for a vegan apple cobbler. since i went vegan and gluten free i had to give up some of my favorite desserts. and being from the south (alabama), that was quite the transition. but i really dig your recipe and want to give it a try!

question though, instead of using palm oil shortening, coconut oil work since it is solid at room temperature? what are your thoughts?

thanks so much!

tom

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