Dairy-Free Apple Cobbler with Cheddar Herb Biscuits
This Dairy-Free Apple Cobbler with Cheddar Herb Biscuits is the perfect warming fall recipe and tastes just like Grandma used to make with a twist! A comfort food dessert classic, get ready for the smell of gooey cinnamon-spiced apples based under fluffy cheddar herb biscuits for the best savory-sweet combo!
Servings: 6 servings
Calories: 343kcal
Ingredients
CHEDDAR HERB BISCUITS [TOPPING]:
- 2 cups organic all-purpose flour
- ¼ cup organic cane sugar
- 2 tsps baking powder
- 6 Tbsps VERY COLD vegan butter, cut into pieces (I like to use salted)
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 cup shredded dairy-free sharp cheddar cheese
- 1 cup Almond milk, VERY COLD
- 1 tablespoon freshly-squeezed lemon juice
FILLING:
- 6 medium organic Gala apples, sliced (About 6 cups or so)
- ½ cup organic cane sugar
- ¼ cup organic brown sugar
- 2 Tbsps cornstarch (See Notes)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ⅛ teaspoon ground allspice
- 1 teaspoon vanilla extract
- ½ lemon, freshly-squeezed
- 1 cup full-fat coconut milk/cream, organic
- ¼ cup pure maple syrup
OTHER:
- 1 egg wash (That's 1 egg + 1 tablespoon milk mixed together)
Instructions
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a medium 10-inch deep skillet with butter or oil.
TO MAKE THE APPLE FILLING:
- In a large bowl, add the sliced apples and toss them together the lemon juice, coconut milk/cream, maple syrup, cane sugar, brown sugar, cornstarch, cinnamon, nutmeg, allspice, salt, and vanilla, mixing until combined and blueberries are fully coated. Place the apples mixture into the prepared skillet and set aside.
TO MAKE THE CHEDDAR HERB BISCUITS (TOPPING):
- Whisk together the all-purpose flour, baking powder, parsley, thyme, basil, oregano, and garlic powder in a medium bowl. Fold in the sharp cheddar cheese until combined.
- Add in the cold cubed butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps.
- Slowly add in the 'buttermilk' (milk + lemon juice mixed together) and gently stir everything together until combined and the mixture is moistened. NOTE: DON'T OVER-MIX!
ASSEMBLE + BAKE:
- In a bowl, whisk together the egg and milk to create the egg wash.
- In the skillet with the apple filling, top with biscuits by using an ice cream scoop and scooping about 2 Tbsps of biscuit dough and placing it atop filling mixture. Repeat until all biscuits are placed atop.
- Lightly brush biscuits with a bit of egg wash and bake for 35-40 minutes or until biscuits are deep golden brown (or a more amber-like color), crisp on the outside but cooked through (comes out clean) when tested with a toothpick or knife, and apple filling is bubbling through. NOTE: Your filling should be 'thickened' and not too watery.
- Remove the cobbler from the oven, slightly cool, and serve immediately with a scoop of your favorite dairy-free ice cream or coconut whipped cream!
- Bon Appetit!
Notes
- STORAGE: Store any leftovers in a tightly covered container or glass dish covered and refrigerated for 2-3 days before the topping begins to get mushy. To reheat, simply add leftover apple cobbler to a preheated oven of 375 degrees until warmed through.
- GLUTEN-FREE OPTION: To make the biscuit topping GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.). Also, ensure that coconut milk/cream, baking powder, and cornstarch are GF-friendly.
- GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit topping, I suggest grating your butter instead of cutting them into cubes. To grate your butter, add the butter to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted vegan butter with unsalted vegan butter. When doing so, you can omit the salt as an ingredient.
- COCONUT CREAM: I love using canned coconut cream from Thai Kitchen or Edwards & Sons, however, you can always use canned coconut milk as well and refrigerate it overnight to cream more creaminess.
- APPLES: Best apples to use for this crisp are: Granny Smith, Gala, Honeycrisp, Fuji, etc.
Nutrition
Calories: 343kcal | Carbohydrates: 80g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 406mg | Potassium: 141mg | Fiber: 2g | Sugar: 43g | Vitamin A: 58IU | Vitamin C: 6mg | Calcium: 180mg | Iron: 3mg