In this Vegan and Gluten Free Caramel Apple Cobbler, the bourbon caramel apple filling is just as delicious as the cinnamon topping!
And this this Gluten-Free and Vegan Caramel Apple Cobbler is the perfect apple dessert. Its saucy, flavorful, full of flavor and topped with a cinnamon crumble topping.
For this recipe, I focused on making the apple filling equally as delicious as the topping. And the spiced bourbon caramel hit the nail on the head. Its saucy, caramely and full of flavor. I cannot wait for you to try this.
Apples: I used honeycrisp apples here, but I've also made this recipe using Pink Lady apples. Or, Granny Smith would be great, too!
Gluten-Free Flour Blend: Any gluten-free flour blend will work, here. I used my favorite: King Arthur Gluten Free All-Purpose Flour. I use this flour in all of my gluten-free baking like this Gluten-Free Chocolate Raspberry Sheet Cake.
Canned Coconut Milk: Full-fat coconut milk from a can. Nothing that comes in a box. It won't have enough fat in it.
Bourbon: Use what you have and like to drink. I used Blantons.
Cornstarch: A cornstarch slurry is added into the caramel sauce so it thickens up to coat the apple while baking.
Spices: A combination of cinnamon and allspice make this Gluten Free Vegan Apple Cobbler taste like fall.
If you don't drink alcohol, add ¼ cup additional coconut milk or add apple cider if you have it.
Don't have cinnamon allspice? Swap them for pumpkin pie spice.
Safety Tips for Cooking with Liquor
Alcohol is flammable, so its important to follow two simple rules when cooking with it.
- Turn the stove off before adding the liquor to the pan.
- NEVER pour straight from the bottle. Measure the bourbon into a small container and put the bottle away. This is so if you forget to turn the stove off and the liquor does catch fire, the whole bottle won't catch fire.
This Vegan and Gluten Free Caramel Apple Cobbler has the extra step of making the caramel, but boy is it worth it in the end. Here's how to make it:
First, make the topping by combining oats, gluten-free flour, brown sugar, cinnamon and melted butter. Stir well until the mixture is homogenous and set aside.
Now, make the caramel. Combine granulated sugar and a bit of water in a 10" oven-safe skillet. Cook over medium heat until the sugar turns a light caramel color. Swirl the pan occasionally so it caramelizes evenly.
Then, remove from heat and add the coconut milk.
Stir to combine, then add the bourbon and spices and stir.
Then, add the cornstarch slurry.
Next, add the apples and stir to coat in caramel.
Finally, top with the crumb topping and bake!
To store this Vegan and Gluten Free Apple Cobbler, scoop it from the skillet and into a container with a tight-fitting lid. Store in the refrigerator for up to 3 days.
Looking for More Gluten-Free Baking Recipes?
Gluten Free Apple Cobbler
- 1 Cutting Board
- 1 Chefs Knife
- 1 10" Oven Safe Skillet
- 1 Heat Proof Rubber Spatula
- Measuring Cups and Spoons
- 1 Large Mixing Bowl
For the Streusel
- 8 tablespoon Vegan Butter, melted I used Country Crock Plant Butter
- 1 ½ Cup Rolled Oats
- ½ Cup King Arthur Gluten-Free All-Purpose Flour or your favorite gluten free flour blend
- ½ Cup Light Brown Sugar
- 1 tsp Cinnamon
- ¼ tsp Salt
For the Apple Filling
- 4 Large Apples, peeled, cored and sliced into about ¼ inch thick slices About 1 ¾ Pound of apples, see note
- ¾ Cup Granulated Sugar
- ¼ Cup Water, divided
- ½ Cup Canned Coconut Milk See Note
- ¼ Cup Bourbon See Note
- 1 teaspoon Cinnamon
- ½ tsp Salt
- ¼ tsp Allspice
- 2 tablespoon Cornstarch
Make the Topping
- First, make the streusel: Combine melted vegan butter, oats, gluten-free flour blend, cinnamon and salt in a bowl until well combined. I like to use my hands for this. Set aside.8 tablespoon Vegan Butter, melted, 1 ½ Cup Rolled Oats, ½ Cup King Arthur Gluten-Free All-Purpose Flour, ½ Cup Light Brown Sugar, 1 teaspoon Cinnamon, ¼ teaspoon Salt
Make the Caramel Apple Filling
- Preheat oven to 375* F
- Into a 10-inch oven safe skillet, add sugar and 2 tablespoons of water. Cook over medium heat, swirling the pan occasionally to help the sugar caramelize evenly, until the sugar turns a caramel color. Remove from heat.¾ Cup Granulated Sugar, ¼ Cup Water, divided
- Immediately, but carefully pour coconut milk into the pan. It will likely steam and sputter a bit so just let it do its thing until it calms down, then stir.½ Cup Canned Coconut Milk
- Be sure that your stovetop is off- as alcohol is flammable. Add bourbon, cinnamon, allspice and salt to the caramel and stir to incorporate.¼ Cup Bourbon, 1 teaspoon Cinnamon, ½ teaspoon Salt, ¼ teaspoon Allspice
- Combine cornstarch and 2 tablespoons of water in a small measuring cup. Pour into the caramel and stir to combine.2 tablespoon Cornstarch, ¼ Cup Water, divided
- Next, add apples to the skillet. Carefully toss the apples in the caramel to coat. Then top the apples evenly with all of the topping.4 Large Apples, peeled, cored and sliced into about ¼ inch thick slices
- Bake on the middle rack in a 375* Oven for 40-45 minutes, turning the skillet halfway through baking. The top will be brown and the caramel will be bubbling around the edges of the pan. Serve warm.
- To store, scoop the remaining cobber out of the pan and into a container with a tight-fitting lid. Refrigerate for up to 3 days.
Let me know how you liked this recipe and if there is anything you'd like to see me make next!