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Apple Cobbler Filling

  • 4 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 solid coconut oil
  • 1/4 cup almond milk


  • Caramel Sauce, see below
  • Non-Dairy Vanilla Ice Cream

Caramel Sauce

  • 1/2 cup sugar
  • 1/4 cup water
  • 2 teaspoons corn syrup
  • 1/4 cup coconut milk


To make Apple Cobbler

  1. Preheat the oven to 375 degrees F. Lightly oil an 8″ cast iron skillet or 8×8″” baking pan. Set aside.
  2. Place apples in a large bowl. Add the remaining ingredients for apple filling and toss to evenly coat. Transfer to prepared pan.
  3. To make the cobbler topping, combing flour, sugar, baking powder and soda, and salt in a small bowl. Fold in coconut oil and almond milk until flour mixture turns into a thick dough; you may need to use your hands to get dough evenly mixed. Take spoonfuls of dough and drop them over the apples until evenly spread over apple filling. It does not need to cover apples completely – the topping will expand when baking.
  4. Bake for 30-35 minutes until top is lightly browned.
  5. Removed from oven and serve with caramel sauce and non-dairy vanilla ice cream.

To make caramel sauce

  1. Place sugar, water, and corn syrup in a very clean medium sized pot over high heat and bring to a boil. Do not stir. Boil for about 10 minutes until the sugar has melted and begins to turn a rich golden brown. Immediately remove from heat and slowly add coconut milk while whisking continuously. The caramel will bubble up quite a bit so use caution while adding creamer.
  2. Whisk until combined. Pour caramel through a sieve into a jar and allow to cool to room temperature. The caramel will thicken as it cools.

Recipe source: http://mydarlingvegan

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