Apple Cobbler 

I love fruit cobbler, and this apple version is perfectly balanced with the tartness of the apples, the sweetness from the vegan brown sugar, and the lovely flavors of the apple pie spice! Then, the oatmeal cookie topping just puts it over the top with its crunchy goodness! Serve it warm with a scoop of vegan ice cream or a dollop of whipped topping, or eat it cold the next day for a quick and yummy breakfast! Here are the ingredients you will need to make it:

I make my own gluten free oat flour, apple pie spice, and vegan brown sugar, but you can use store-bought if you prefer. Spray a 9″ x 9″ pan liberally with non-stick spray, and set it aside:

Start by making the oatmeal cookie topping. Whisk the oat flour, rolled oats, chopped walnuts, ground flax, cinnamon, nutmeg, and baking powder together. Use certified gluten free oats and oat flour to make the cobbler gluten free. Make a well in the center, and set the bowl aside:

Using a fork, cut the Earth Balance vegan butter into the vegan brown sugar and salt:

Add the vanilla and non-dairy milk, then mix them in as much as you can. It will look curdled but that is ok:

Add the liquid mixture to the well in the oat mixture:

Mix it together with a folding motion until it is evenly blended. Set the dough aside while you make the filling.

Add the lemon juice and zest to a large glass bowl:

Peel, quarter, core, and cut up the three pounds of Granny Smith Apples. You want the apple pieces to be about 1″ in size, which will be 4 to 8 pieces per apple quarter, depending on the size of your apples.

Add the apple pieces to the big bowl as you go, and toss them in the lemon juice to keep them from browning:

When all the apples are cut up, give them a good stir to be sure all the pieces are covered with lemon juice:

Whisk the oat flour, brown sugar, salt, and apple pie spice together. Then, sprinkle it on the apples and stir to coat evenly:

Turn your oven on to preheat to 375 degrees Fahrenheit. Let the apples stand for about 15 minutes, until there is lots of juice in the bottom of the bowl:

Stir it together, then cook in the microwave on high power for seven minutes:

Stir again, then cook for five more minutes:

Stir again. The juice should be thickened like this:

Add the hot apple mixture to your prepared pan, and spread it out evenly:

Break up the cookie dough into small pieces all over the top of the apple filling:

Bake the cobbler for 30 minutes at 375 degrees Fahrenheit. The oatmeal cookie topping should be a beautiful golden brown:

Cool on a rack until it is still warm, but no longer hot to the touch. Serve with a scoop of vegan ice cream or a dollop of whipped topping! I used NadaMoo! Snickerdoodle Dough ice cream and it was fabulous with the warm apple cobbler!