Apple cobbler filled with bourbon apple and topped with buttery and crumbly pie crust dough – all of it can be made gluten free and dairy free to meet those dietary restrictions in your family. This cobbler recipe is so easy and a staple around Thanksgiving! Not to mention, you can sub out the fruit filling to match the season – peach, cherry, you name it! Enjoy!
- 8 apples, peeled and sliced (about 6-8 cups) or canned apples
- 1/4 cup bourbon*
- 3/4 cup sugar, divided, plus more for dusting
- 2 tablespoons corn starch
- 1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose gluten free flour (I use King Arthur), sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, cold (vegan options available)
- 3/4 cup heavy cream (dairy free options available), plus more for brushing
*NOTE: pure, distilled bourbon is considered gluten free because of the distillation process. That said, please exercise caution with extreme allergies.
- Heat the oven to 375 degrees fahrenheit
- In a large bowl, add the apples, bourbon, 1/4 cup sugar, cornstarch, and cinnamon. Mix well to coat the apples evenly. Set aside.
- Prepare the dumplings: into a food processor, add the flour, 1/2 cup sugar, baking powder, and salt. Cut 1 1/2 sticks of butter into small pieces. Add it to the flour mixture and pulse until the mixture looks like wet sand. Pour in the cream and mix just until the dough comes together. Don’t overwork it; the dough should be slightly sticky.
- In a pan over medium-low, melt the remaining 1/2 stick of butter. Add the apple mixture and cook gently until heated through, about 5 minutes.
- Transfer the mixture into a pie dish. Drop the dough mixture by tablespoons over the warm apple mixture. Gaps are okay as the dough will puff up and spread out as it bakes.
- Brush the top with some heavy cream and sprinkle some sugar across.
- Put the pie dish on top of a baking sheet to catch drips. Cook for 40-45 minutes until the top is browned and the fruit is bubbling.
- Top with dairy free vanilla ice cream or serve as is!
Original recipe from Food Network, modified and adapted by North Houston Moms