This simple vegan apple pie has a soft, cake-like cobbler topping and a rich, gooey, cinnamon-flavoured filling and is the perfect treat for any occasion!
As someone who isn’t a massive fan of apple crumble or a traditional apple pie, I was shocked when I first tried this recipe and immediately fell in love with it. The soft, flavourful apples combined with the cakey cobbler topping were enough to win me over.
I’ve since made this recipe a handful of times, making small adjustments every time to achieve the recipe I present to you today, which I think is the perfect apple cobbler.
Vegan Apple Cobbler
- 5 medium apples
- 30 g plant-based butter ((~2 tbsp))
- 30 g water ((2 tbsp))
- 30 g brown sugar ((~3 tbsp))
- 20 g caster sugar ((1.5 tbsp))
- 1 tbsp cornstarch
- 2.5 tsp cinnamon
- 1.5 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp ground cardamom (optional)
- 160 g all-purpose flour
- 65 g caster sugar
- 1.5 tsp baking powder
- 1/4 tsp salt
- 100 g plant-based butter (cold)
- 100 g plant-based milk (I use oat milk)
- Preheat oven to 175°C or 350°F. Peel and slice the apples thinly or cut into small chunks.
- Add all the ingredients for the apple pie filling in a saucepan. Simmer over medium heat for 3-5 minutes or until thickened and the apples begin softening. Pour into a deep pie dish.
- To make the cobbler batter, mix the flour, sugar, baking powder, and salt in a bowl. Add the cold butter in chunks and mix with your fingers until no large pieces remain and the butter is evenly mixed into the dry ingredients. Add the milk and mix to form a thick batter.
- Scoop some of the batter using a spoon and dollop it onto the surface of the filling in the pie dish. Repeat until all the batter has been used up and distributed evenly across the surface of the filling. It doesn't have to be perfect. Bake for 30-35 minutes or until golden brown.
- Serve immediately by itself or with ice cream or custard, or allow to cool before storing in the fridge for up to 4-5 days.