Gluten-Free Apple Cobbler

Gluten-Free Apple Cobbler

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 429kcal

Author Tessa

Ingredients

Apple Filling

5 medium baking apples peeled and sliced into ¼ inch pieces
2 tablespoons vegan butter, melted
⅓ cup maple syrup
1 teaspoon lemon juice
2 teaspoons ground cinnamon
1 tablespoon white rice flour
½ teaspoon pure vanilla extract
pinch of salt

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

Instructions

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.

Notes

Apples: A mix of tart and sweet apples such as Honeycrisp and Granny Smith add a balanced flavor. Honeycrisp apples, Granny Smith, Golden Delicious, Mcintosh, Pink Lady, Braeburn, and Jonagold are all great options.

To store: Allow 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.

Nutrition