This easy Gluten-Free Apple Cobbler with a cinnamon apples filling and soft oat flour biscuits is the perfect dessert for fall. Serve with a scoop of vanilla ice cream! Dairy-free and vegan.
This gluten free apple cobbler recipe 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.
Why you'll love this recipe
- Easy recipe
- Simple ingredients
- Whole grain biscuit topping
- Dairy-free and vegan
Ingredients and substitutions
Here are a few quick notes about the main ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Fresh apples - You can use one type of baking apple or a variety of apples for the tender apple filling.
Vegan butter - This adds a buttery flavor to the filling. Melted coconut oil can be substituted.
Maple syrup - Pure maple syrup add rich, caramel flavor and is a less refined option to brown sugar.
Organic cane sugar - An unrefined alternative to white sugar and much less processed. Coconut sugar can be substituted 1:1 if necessary, but this will decrease the sweetness.
Lemon juice, vanilla extract, ground cinnamon
White rice flour - This starch helps bind our cobbler topping and creates a nice crumb. It also works as a thickener in the apple filling.
Gluten-free oat flour - This whole-grain gluten-free flour adds a great nutty flavor to the cobbler biscuits.
Dairy-free milk - Unsweetened almond milk works well here but any non-dairy milk will work.
Before you start: Preheat the oven to 400 degrees Fahrenheit. Spray a 2 ½ quart or similar-sized baking dish with cooking spray or grease with vegan butter.
Step 1: In a large bowl, add melted butter, water, maple syrup, lemon juice, ground cinnamon, organic cane sugar, 1 tablespoon white rice flour, vanilla extract, and salt. Whisk to combine.
Step 2: Add the sliced apples to the mixing bowl. Stir to coat. Transfer the apple mixture and remaining liquid into the prepared baking dish. Bake for 20 minutes.
Step 3: 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.
Step 4: Add ½ cup almond milk and the olive oil to the dry ingredients. Stir for 2-3 minutes; the mixture should start to thicken. Chill for at least 10 minutes or until ready to top filling.
Step 5: 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 the filling.
Step 6: 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).
Storage and reheating
Allow the cobbler to cool to room temperature. Cover it tightly with plastic wrap or aluminum foil or place portions in an airtight container. Store it in the refrigerator for up to 3-4 days.
To reheat, allow leftover cobbler to come to room temperature for about 20 minutes. Tent with foil and heat in a 250-degree Fahrenheit oven for about 20 minutes.
To use the microwave, heat portions for 30-second intervals until the desired temperature is reached.
Honeycrisp apples, Granny Smith, Golden Delicious, Mcintosh, Pink Lady, Braeburn, and Jonagold are all great options. Use a variety of apple types for more depth of flavor in your dish.
This easy apple cobbler is gluten-free and dairy-free. If dairy is not a concern, regular cow's milk and butter can be used.
Want more inspiration to use those apples? Check out Liz's apple harvest yogurt bowls! And this roundup of over 10 gluten-free apple recipes will give you so many possibilities for Thanksgiving and the cozy fall and winter season.
More apple recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Gluten-Free Apple Cobbler
Oat Flour Biscuits
- ⅔ cup (106g) white rice flour
- ¼ cup + 2 tablespoons (38g) gluten-free oat flour
- 2 tablespoons (36g) organic cane sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon arrowroot starch
- ½ cup + 3 tablespoons unsweetened almond milk, divided
- ¼ cup olive oil
- organic cane sugar for sprinkling
- whole oats for sprinkling optional
- Preheat the oven to 400 degrees Fahrenheit. Spray a 2 ½ quart or similar sized baking dish with cooking spray or grease with vegan butter.
- In a large bowl, add melted butter, water, maple syrup, lemon juice, ground cinnamon, organic cane sugar, 1 tablespoon white rice flour, vanilla extract, and salt. Whisk to combine.
- Add the sliced apples to the bowl. Stir to coat. Transfer apples and remaining liquid into prepared baking dish. Bake for 20 minutes.
- 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 a ½ cup almond milk and the olive oil to the dry ingredients. Stir for 2-3 minutes; the mixture should start to thicken. Place the 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, remove it from the oven and stir the apples. Use a heaping tablespoon to drop 6-7 rounds of biscuit dough on top of filling. I like to loosely shape it into rounds with my hands and carefully place it on top of the filling. This will not completely cover the filling.
- Using a pastry brush, use the remaining 3 tablespoons almond milk and brush the tops and edges of the biscuits with it. Then sprinkle with extra sugar (and whole oats if desired). Bake for 22-25 minutes or until the tops of biscuits start to turn a light golden brown and the apples are bubbling.
- Allow the cobbler to sit for at least 5 minutes before serving. Serve warm with vanilla ice cream.