It’s so interesting to come back to an older post and update it because you want to redo the photos, or tweak a recipe a little bit. When I wrote this post originally my older son Aiden has just finished recouping from surgery, Charlie and I had just celebrated our 9th wedding anniversary, we had also recently attended the first Heritage Fire Event in Snowmass (which is part of the Cochon 555 tour), and my Grandma had just come to visit which was wonderful- but made me realize how much I missed my Grandpa who had passed away about a year and a half prior. And today… well I don’t even live in the same state I did at the time, so needless to say life is different! Life always moves on, I guess. A bit of a bittersweet thing I think. Maybe only recipes stay the same forever? Well, the same or different this Dairy Free Apple Cobbler is definitely worth revisiting.
Originally, I came up with this recipe after buying an issue of Sift from King Arthur Flour which had a gorgeous berry cobbler photo/recipe in it; which I immediately realized I desperately needed to make. (This happens with at least half the recipes every time I buy an issue of sift.) But, since the recipe was a large batch, I decided to adapt it to be Dairy Free so Tristan could eat it as well. I had intended to make a berry cobbler… but we ate all the berries. So, apple it was. Apple pie/cobbler/galette is still so summer in my option, so that was fine by me. (Too be honest I might like apple cobbler better then berry anyhow…)
I really liked the way this turned out way back then, and I still like it now! The texture of the crust is a little different than a traditional cobbler, its lighter and airier, and a bit more ‘bready’ or even a touch biscuit like. Maybe a cross between strawberry shortcake and cobbler? Top with your favorite dairy free ice cream and you’ve got a real summer or even fall winner!
Recipe adapted from Sift by King Arthur Flour, Spring 2016 and Magnificent Apple Pie Filling
Dairy Free Apple Cobbler
- 1 cup of cold water
- 1 and 1/2 tbsp cornstarch
- 1/4 cup sugar if your apples are tart you may wan to up this to 1/3 to 1/2 a cup, depending on how sweet you like your desserts
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 teaspoon kosher or sea salt finely ground
- 6 large apples any type good for baking, peeled, cored and sliced into wedges (about 16 pieces from each apple)
- 1 and 1/2 cups all purpose flour
- 1/4 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher or sea salt
- 1/4 cups non dairy Smart Balacne melted
- 1 cup vanilla soy milk
- 1 teaspoon vanilla extract
- 1 egg
- splash of water
Add water and cornstarch to a large cast iron skillet. Whisk in the cornstarch so there are no lumps. Add sugar, cinnamon, ginger, and salt, stir well.
Place the cast iron over medium high heat and bring to a boil. Reduce to a simmer. Stir in apples. Simmer apple mixture for 5-7 minutes, until the liquid begins to thicken. Allow apples to cool before adding the biscuit topping and baking.
Preheat the oven to 375*. While the apples are cooling make the biscuit topping. In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Whisk well to ensure the baking powder and asking soda are well distributed.
Add the soy milk and vanilla to the bowl. Mix until all the ingredients are just combined and there are no dry spots. The dough will be very sticky.
Use and ice cream scoop or large spoon to drop dollops of the dough on top of the cooled apples (still in the cast iron skillet). The dough will expand some, but not as much as traditional biscuits so leave a little bit of space in between.
In a small bowl whisk together one egg and a splash of water to create an egg wash. Brush the dollops of dough with the wash. Any additional wash can be discarded or saved for a different recipe if desired. Sprinkle with turbinado sugar if desired.
Put the cast iron skillet in the oven and bake for 30-35 minutes or until the topping is a light golden brown. Be careful removing from the oven, cast iron gets hot!
Serve warm with your favorite dairy free ice-cream.
This post has been updated as of 8/23/19. Original post date 6/24/16.