Gluten Free Apple Cobbler

5 from 1 vote

In this Vegan and Gluten Free Caramel Apple Cobbler, the bourbon caramel apple filling is just as delicious as the cinnamon topping!

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 442kcal

Cost: $7

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

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

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

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.

I recommend Honeycrisp, Pink Lady or Granny Smith Apples.

Be sure to use full-fat coconut milk that comes in a can.

Use any bourbon that you like to drink, here. I used Blantons.

Don't drink alcohol? Add a ¼ cup more coconut milk or ¼ cup apple cider if you have it.