Make the best gluten-free apple cobbler with this timeless, easy recipe! Gluten-free cobbler has a perfectly sweetened cinnamon apple filling with a buttery, soft cobbler topping. Adaptations are included for vegan or dairy-free options.
Preheat oven to 400ºF. Grease a 11X7 or 2 quart baking dish.
In a large bowl whisk together sugar, brown sugar, water, vanilla extract, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Add chopped apples and grated apple. Stir to combine.
Transfer to prepared baking dish. Pour melted butter over top of apple filling. Cover tightly with foil and bake for 20 minutes.
Cobbler Topping:
Whisk together the flour, sugar, baking powder, and salt. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, crumbly pieces remain.
Gently stir in the milk until no flour pockets remain. Pat the dough into flat rounds and place on top of fruit filling. It is fine if fruit is showing through.
If desired, use a pastry brush to brush milk on top of biscuits and sprinkle with coarse sugar. Bake for 35-40 minutes, or until biscuits start to brown and toothpick inserted in middle comes out clean. Serve warm with ice cream or whipped cream.
Let cool for 30-60 minutes before serving. Filling will thicken as it cools. Serve slightly warm with ice cream or whipped cream.
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Notes
Dairy-Free / Vegan Adaptations
Sub out the regular milk with your favorite dairy-free milk of choice and substitute the butter with either shortening or plant-based butter sticks, such as Earth Balance.To serve, use a store-bought coconut whipped cream, such as CocoWhip, or make homemade coconut whipped cream. Supermarkets also carry many vegan / dairy-free ice cream options as well.
HOW TO STORE AND REHEAT COBBLER
Cover fruit cobbler with foil and store at room temperature for up to 3 days. It may also be refrigerated up to one week.
Reheat individual servings in the microwave.
To maintain texture, heat it in the oven. Allow it to come to room temperature. Bake at 250ºF for about 20 minutes or until warmed through. You may want to loosely cover with foil to prevent the biscuits from becoming overcooked.
To freeze, bake the entire cobbler and allow to cool completely. Wrap the cobbler tightly in plastic wrap and foil, and mark the date on the outside of the foil, and freeze for up to two months.