Vegan Apple Cobbler
This vegan apple cobbler is ideal for making on a Sunday and eating for breakfast all week long. It's buttery, sweet, and perfectly spiced, and best of all it requires under 15 minutes of hands on work. You can also go wild and switch things up: use pears instead of apples, add cardamom instead of nutmeg, and swap half of the plain flour in the cobbler topping for spelt or rye. If you're feeling extra wild, you can make these into cobbler bars, by using half of the cobbler topping as a base, and sprinkling the remaining topping as normal.
150g plant based butter block, at room temp
30g caster sugar
30g light brown sugar
½ tsp vanilla extract
130g plain flour
¼ tsp salt
½ tsp baking powder
500g mixed apples (such as granny smith, pink lady, and cox apples)
40g plant based butter block
110g light brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
½ tsp nutmeg
¼ tsp salt
30g plain flour
Preheat the oven to 180˚C and grease a baking tin.
In a large bowl, combine butter, caster sugar and light brown sugar. Use a spoon to mix the butter and sugars until creamed (1-2 minutes). Fold in the vanilla extract.
Sift in the flour, salt and baking powder and stir to incorporate it into the creamed butter. Place the bowl in the fridge to rest while you prepare the filling.
Peel, core and slice the apples to about ½ cm thickness. Melt the butter in a saucepan over medium heat. Add the apples, light brown sugar and lemon juice and stir to coat. Stir in the cinnamon, nutmeg and salt, and cook for 2-3 minutes. Remove from heat and stir in the flour.
Pour the cooked apples into the greased baking tin. Remove the cobbler topping from the fridge, and drop small spoonfuls of dough over the apples (the topping spreads considerably during baking, so don’t worry too much about covering all of the apples).
Cool for 15 minutes before slicing and serving.
by Valentina Concordia
Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.