This Gluten-Free Apple Cobbler with Oat Flour Biscuits is the perfect dessert cobbler for fall. Gluten-free, vegan.
Cinnamon scented apples with soft, sweet oat flour biscuits.
That's all I need to fully embrace fall.
This gluten-free apple cobbler has two main delicious elements. A bottom layer of syrupy baked apples and a top layer of delicate biscuits.
The simplicity of this recipe, like a crisp or crumble, makes it a go-to fall dessert that you'll want to make again and again.
Gluten-Free Apple Cobbler Ingredients
Here's what you'll need:
- fresh apples
- white rice flour
- gluten-free oat flour
- organic cane sugar
- arrowroot starch (or cornstarch)
- ground cinnamon
- dairy-free milk
- olive oil
Best Apples for Cobblers
You might be wondering what the best apples are to use for baking cobblers like this one. Any sweet baking apple works best here.
I used a combination of Granny Smith and Johnathan apples. But I think Honeycrisp, Jonagold, or Braeburn apples would work well too.
Serve this cobbler warm with vanilla ice cream, and you'll want apple season to stick around forever. And it would make a great gluten-free Thanksgiving dessert option!
Want more inspiration to use those apples? Check out Liz's apple harvest yogurt bowls!
More Cobbler Recipes
Gluten-Free Blueberry Cobbler with Almond Flour Biscuits
Tomato Cobbler with Corn Flour Biscuits
Gluten-Free Apple Cobbler with Oat Flour Biscuits
- 4 cups apples (like Granny Smith) peeled and sliced into ¼ inch pieces (525 grams)
- ⅓ cup organic cane sugar 78 g
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 teaspoons white rice flour
- ¼ teaspoon salt
Oat Flour Biscuits
- ⅔ cup white rice flour 106 g
- ¼ cup + 2 tablespoons gluten-free oat flour 38 g
- 2 tablespoons organic cane sugar 36 g
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon arrowroot starch
- ½ cup + 3 tablespoons unsweetened almond milk
- ¼ cup olive oil
- organic cane sugar for sprinkling
- whole oats for sprinkling optional
- Preheat the oven to 400 degrees Fahrenheit. Spray a 10-inch casserole/baking dish with cooking spray.
- Gently combine the apples, cane sugar, lemon juice, vanilla extract, 2 teaspoons white rice flour, and salt in a large bowl. Fold mixture until apples are coated.
- Transfer mixture to prepared baking dish and place onto a rimmed baking sheet and bake for 20 minutes. Remove from oven and carefully stir after 10 minutes, then return to oven to complete baking. Remove from oven when finished.
- While the filling is baking, prepare the biscuits. Combine the white rice flour, oat flour, cane sugar, baking powder, and salt in a medium bowl. Whisk until ingredients are evenly incorporated.
- Add ½ cup almond milk and the olive oil to the dry ingredients. Stir for 2-3 minutes; the mixture should start to thicken. Place bowl in the refrigerator and allow to chill for at least 10 minutes or until ready to top filling.
- When the apple filling is ready and biscuit dough has chilled, use a tablespoon to drop 6-7 rounds of biscuit dough on top of filling. I like to loosely shape into rounds. This will not completely cover the filling.
- Using a pastry brush, use the remaining almond milk and brush the tops and edges of the biscuits with it and then sprinkle with coarse sugar (and whole oats if desired).
- Bake for 22-25 minutes, or until tops of biscuits start to turn a light golden brown.
- Cool apple cobbler for about 10 minutes before serving. Serve warm or at room temperature with vanilla ice cream.
- Keep leftovers covered in the refrigerator for 2-3 days.
This is delicious for the fall!