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–+ servings
Vegan apple cobbler in a grey dish surrounded by apples.

Vegan Apple Cobbler

Keri Bevan
This vegan apple cobbler brings together the best of the season - tender, juicy apples and a golden, buttery-tasting topping - all without any dairy or eggs. It's the perfect way to celebrate fall's bounty while keeping your dessert 100% vegan and delicious.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 servings
Calories 281 kcal

Ingredients
  

For the Filling:

  • 6 medium-sized apples Granny Smith or Honeycrisp work well, peeled, cored, and sliced
  • ½ cup coconut sugar or brown sugar
  • 1 tablespoon lemon juice 15 ml
  • 1 teaspoon vanilla extract 5 ml
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon cornstarch or arrowroot powder about 8 grams
  • ¼ cup water or apple juice optional, for extra moisture

For the Cobbler Topping:

  • 1 cup all-purpose flour or a mix of half whole wheat, half all-purpose
  • ¼ cup coconut sugar or granulated sugar
  • 1 teaspoon baking powder about 4 grams
  • ½ teaspoon baking soda about 2 grams
  • ¼ teaspoon salt
  • ⅓ cup cold vegan butter cut into small pieces
  • ½ cup non-dairy milk almond, soy, or oat work well
  • 1 teaspoon apple cider vinegar 5 ml

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • In prepared baking dish, combine the sliced apples, coconut sugar, lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and cornstarch.
  • Mix until the apples are evenly coated. If you like a juicier filling, add ¼ cup of water or apple juice. Make sure the apples are spread out evenly.
  • In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the cold vegan butter pieces to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
  • In a small bowl, mix the non-dairy milk with the apple cider vinegar and let it sit for a minute to curdle slightly (this is your vegan buttermilk).
  • Pour the vegan buttermilk into the flour mixture and stir until just combined. Do not overmix.
  • Drop spoonfuls of the cobbler topping over the apple filling. It doesn’t need to be perfect - cobblers are meant to have a rustic look.
  • Bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the apples are tender and bubbling.
  • If the top is browning too quickly, cover it loosely with aluminum foil for the remainder of the baking time.
  • Let the cobbler cool for about 10-15 minutes before serving.

Notes

❄️Storage Instructions

Refrigerator

To store your vegan apple cobbler, first allow it to cool completely at room temperature. Cover it tightly with plastic wrap or transfer it to an airtight container and put it in the refrigerator. It will stay fresh for up to 5 days.
To reheat, simply scoop out your desired portion and warm it in the microwave or in a preheated oven until heated through.

Freezer

Wrap the cooled cobbler tightly in plastic wrap, then cover it with a layer of aluminum foil to prevent freezer burn. Alternatively, cut the cobbler into individual portions and store them in freezer-safe containers or resealable bags. The cobbler will maintain its best quality for up to 3 months in the freezer.
When you're ready to eat it, thaw the cobbler overnight in the refrigerator, then reheat in the oven until warmed through and the topping regains some of its crispness.

Nutrition

Calories: 281kcalCarbohydrates: 53gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 265mgPotassium: 208mgFiber: 4gSugar: 34gVitamin A: 133IUVitamin C: 8mgCalcium: 75mgIron: 1mg
Keyword vegan apple cobbler
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