A couple weeks ago Jake and I went Apple Picking, which is a seasonal favorite here in Ohio! We went to two different nearby orchards and collected over 30 apples…
Bring on all the apple cakes, cobblers, and pies!
Believe it of not – this cobbler is actually vegan. I don’t use any sort of egg in my cobbler dough, so it is very easy to substitute milk + butter with vegan options. I used Country Crock’s Almond butter sticks and unsweetened almond milk.
I left the skins on for added color and texture, but feel free to skin the apples if you like your apples “naked.” I don’t normally leave all the skins on, I generally go halfsies on the skin (I normally prefer to have some with skin and some without).
Skillet Apple Cobbler
- Preheat oven to 350F.
- In a medium size bowl, sift together the flour and baking powder. Cube the cold butter and add in the sugars and cinnamon. Use a pastry blender to mix. Add in milk and continue to mix. Final product should form a sticky dough. Set aside.
- In a large bowl, add in all the apple filling ingredients and stir.
- Spray a 10 to 12-in cast iron pan with cooking spray and fill the pan with the apple filling. Spoon globs of the dough on top.
- Bake for 40-50 minutes or until topping becomes golden brown.
- Serve warm with vanilla ice cream or cool whip!