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Gluten-Free Cobbler
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Gluten-Free Apple Cobbler with Oat Flour Biscuits

This Gluten-Free Apple Cobbler with Oat Flour Biscuits is the perfect homemade dessert cobbler for fall. Gluten-free, vegan.
Author Tessa Fisher

Ingredients

Apple Filling

Oat Flour Biscuits

  • 2/3 cup (106g) white rice flour
  • 1/4 cup + 2 tablespoons (38g) gluten-free oat flour
  • 2 tablespoons (36g) organic cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon arrowroot starch
  • 1/2 cup + 3 tablespoons unsweetened almond milk
  • 1/4 cup olive oil
  • organic cane sugar for sprinkling
  • whole oats for sprinkling optional

Instructions

  • 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 1/2 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.