This is an easy to make dessert for those times when you want apple pie but don’t have time to make pie crust. It’s easy to double if you need to serve a crowd, or if you want lots of leftovers to eat with vanilla ice cream. As always, gluten and dairy free substitutions are included.
4 cups of peeled and sliced sweet tart apples
3 tablespoons of sugar
1 heaping teaspoon of cinnamon
Pinch of ginger – optional
1 cup of flour – we used Bob’s Redmill 1 to 1 All Purpose gluten free flour
1/2 of sugar – double the amount if you like very sweet filling
2 eggs, lightly beaten
1 teaspooon baking powder
1/2 teaspoon cinnamon
pinch of salt – omit if using salted butter or non dairy butter
8 tablespoons (1/2 cup) butter – we used Country Crock dairy free butter
Preheat oven to 350F.
Grease an 8×8 baking pan or a deep pie dish.
Place apples in baking dish and sprinkle with 3 tablespoons of sugar and heaping tablespoon of cinnamon and ginger if using. Gently toss the sugar and spices with the apples and set aside while you prepare the dough.
In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add beaten eggs and mix until the dough sticks together and looks like meal.
Sprinkle dough over top of apples. Slice the stick of butter into 1/4 inch slices. Cover the top of the cobbler with the butter pieces
Place baking pan in oven. Bake for 45-55 minutes, or until the cobbler is lightly browned.
Allow to cool for at least 15 minutes before serving. Enjoy!