Fall, Dessert, Gluten Free, Dairy Free, Vegan

Apple Cobbler

I don’t make pie that often. I know I should, at least, that’s what the internet would have me believe. Everyone is making pie. Year round. They stuff juicy berries into crust in the summer, and tuck the harder fruits into pie tins throughout the winter. And if you’re especially hip you make your pie in a springform pan, or a mason jar. Pie is great. Pie is the best. All hail pie.

But I can be lazy, and pie doesn’t strike me as a lackadaisical dessert. She’s a high maintenance companion, a sweet escort into the night.

I want the gurl in pajamas. I want a treat comfortable in sweatpants, not fussing over her crimped edges.

I want cobbler. Cobbler is easy (I’m never one to turn down an easy date). I cook the apples in a skillet a bit with sugar and spices before pouring them into a baking dish, it speeds up their time in the oven. And for the crust? Whip out your food processor and dump in the ingredients for this biscuit dough. It comes together in a few minutes and is easy to scatter on top of the tender apples.

Throw on some grungy clothes, sit under a blanket on your couch, turn on a terrible movie (The Rebound with Catherine Zeta WHOA and Justin Bartha-Marry Me), and eat until you’ve stained the front of your shirt and have bits of apple stuck to your chin. Cobbler is messy, and you should oblige it with a matching aesthetic.

Screw pie.
For now.


 Apple Filling

  • 6 Green Apples, peeled and sliced thinly

  • Juice of one Lemon

  • 1 cup Brown Sugar

  • ¼ cup Coconut Oil

  • 1 tablespoon Cinnamon

  • ½ teaspoon Sea Salt

  • ¼ teaspoon Nutmeg


Biscuit Topping

  • ¾ cup Brown Rice Flour

  • ¾ cup Millet Flour

  • ¼ cup Tapioca Flour

  • ¼ cup Sugar

  • 1 tablespoon Baking Powder

  • ½ teaspoon Xanthan Gum

  • 1 teaspoon Sea Salt

  • 4 tablespoons Shortening

  • ¾ cup Milk (a non-dairy alternative will work)


1. In a medium saucepan, combine the apples, lemon juice, brown sugar, coconut oil, cinnamon, salt and nutmeg. Cook over medium heat until the  liquid is syrupy and the apples are soft but not mushy, about 20 minutes.

2. While the apples are cooking, heat your oven to 450 degrees.

3. In a food processor add the brown rice flour, millet flour, tapioca flour, sugar, baking powder, xanthan gum, salt and shortening. Pulse until it is the texture of sand.

4. With the food processor running, pour the milk in slowly. Pulse the dough until it forms a loose ball.

5. When the apples are ready, pour them into an 8×8 baking dish.

6. Sprinkle the dough over the apples, roughly, it doesn’t need to be even.

7. Put the dish in your oven for 13-15 minutes, or until the dough is lightly browned.

8. Remove from the oven, let cool for 5-10 minutes, then enjoy!


Yield: One 8×8 dish

Prep. Time: 30 minutes

Baking Time: ~15 minutes