Vegan Caramel Apple Cobbler
I finally got my hands on some Minnesota grown apples. Although I love to just eat them, I really wanted to bake something with them as well. An apple pie sounded good, but then I also love crust-less things with a topping like an apple cobbler or apple crisp. I went with the cobbler, because I saw a caramel apple cobbler on Pinterest that wasn't vegan but sounded really good. Plus it is a bit easier to make than a whole pie and perfect for two people to enjoy!
I don't think I have even made a cobbler since last year! I love them though! The bubbly fruit underneath those tender flakey biscuits! When making apple pies, cobblers and crisps, it is important to me to get a good balance of tart and sweet with the apples. Which is why I like to use sweet tart apples like honeycrisp or haralson, and add a touch of lemon juice. The type of apples you use in a pie makes all the difference though. If you have some bland apples, you will need to add a little more lemon juice and sweetener.
I didn't need much sweetener for mine, because the apples were already pretty sweet. For my biscuits I actually use my scone recipe for the dough. Because they are rich, flakey and just the right amount of sweet. I do the method of baking the fruit for a while by itself until it is bubbly then add the biscuits at the end of the baking so that they don't get overdone and it works pretty well!
Lastly when the cobbler was all bubbly and lovely coming from the oven I decided it needed some quick maple caramel so I topped it off with that. It turned out sooo good! This cobbler was totally heavenly! I served it warm with some coconut milk ice cream and it was crave worthy!
Vegan Caramel Apple Cobbler
Serves 4
Ingredients:
Fruit:
- 3 cups organic sweet tart apples (such as honey crisp or pink lady), cut into chunks
- 1 Tbsp maple syrup
- 2 Tbsp organic whole wheat pastry flour
- 1 tsp cinnamon
- 1 Tbsp lemon juice
- 1 tsp pure vanilla extract
Biscuit topping:
- 1 1/4 cup organic whole wheat pastry flour
- 2 Tbsp coconut sugar
- 1/2 tsp plus 1/8 tsp baking powder
- 1/8 tsp sea salt
- 2 Tbsp solid coconut oil, cut into chunks
- 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
- 1 tsp pure vanilla extract
Caramel:
- 2 Tbsp pecan butter or almond butter
- 1 Tbsp maple syrup (or more if you need to thin it out more)
- pinch sea salt
6 inch wide ovenproof bowl or pie plate
Directions:
- Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, flour, cinnamon, lemon juice, and vanilla.
- Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
- Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces.
- In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
- Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven.
- Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm.
- Mix together the maple syrup and pecan butter for the caramel, and drizzle it over the top of the cobbler.
- Top with some ice cream or coconut vanilla whipped cream and...enjoy!
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