Skillet Apple Cobbler

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

Servings: 8
Time: 1 hour 15 minutes
Difficulty: Easy
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Ingredients

Apple Filling:

4-5 Apples, thinly sliced

1 Tbsp lemon juice

1/4 cup granulated sugar

1/2 cup light brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1 Tbsp cornstarch

Cobbler Topping:

1/2 cup cold vegan butter

1 cup all-purpose flour

2 tsp baking powder

1/2 cup granulated sugar

1/4 cup light brown sugar

1/2 tsp cinnamon

1/2 cup unsweetened almond milk

Directions

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!