Gluten Free Apple Cobbler with Biscuit Topping -

Apple cobbler with gluten free biscuit topping + golden cinnamon sugar crust

Gluten Free Apple Cobbler with Biscuit Topping

This easy gluten free apple cobbler is made from scratch with fresh cinnamon-spiced apples and a soft, buttery biscuit topping. The tender gluten-free topping has a light buttermilk-style texture, and is finished with coarse cinnamon sugar for a lightly crisp, caramelized top. Naturally egg free and easy to make dairy free, this homemade apple cobbler is a cozy fall dessert that's perfect for apple season, Thanksgiving, or any time you want a warm baked apple dessert without making pie crust.

Course Dessert

Cuisine American

Diet Gluten Free, Dairy Free, Vegan

Prep Time 20

Cook Time 40

Total Time 1

Servings portions

Calories 345kcal

Author Olga Caz

Ingredients

Apple Filling

7 medium apples thinly sliced with a mandoline
½ cup granulated sugar or preferred granulated sweetener
2 tbsp lemon juice
2 tbsp arrowroot powder
1 tsp ground cinnamon
⅓ tsp ground nutmeg
⅓ tsp ground cardamom

Biscuit Topping

1⅓ cups gluten-free flour blend I used this gluten free flour mix
½ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
Pinch of salt
5 tbsp cold butter grated (dairy-free if needed)

Yogurt Mixture (To Mimic Buttermilk)

⅓ cup thick Greek-style yogurt I used thick dairy-free coconut yogurt
½ cup + 3 tablespoons water
1 tbsp lemon juice
1 tsp vanilla extract

Cinnamon Sugar Topping

2 tbsp coarse raw sugar I used whole can sugar
⅓ tsp ground cinnamon

Instructions

Preheat the oven: Heat oven to 350°F (175°C).
Prepare apples: Thinly slice the apples with a mandoline. Toss with sugar, lemon juice, arrowroot, cinnamon, nutmeg and cardamom.
Fill baking dish: Spread the apple mixture evenly in a 9-inch square glass baking dish.
Mix dry ingredients: Combine gluten-free flour, sugar, baking powder, baking soda and salt in a large bowl.
Add butter: Grate the cold butter into the flour mixture. Gently work it into the flour with your fingertips until evenly distributed.
Mix liquids: In a separate cup, combine yogurt, water, lemon juice and vanilla until smooth. This will replicate the buttermilk texture and flavor.
Make topping: Add the yogurt mixture to the dry ingredients and stir just until combined. The batter should be soft and scoopable, but not runny. Adjust with a little water or flour if your particular gluten-free blend absorbs differently.
Top apples: Spoon the biscuit mixture evenly over the apples and gently spread where needed.
Add cinnamon sugar: Combine coarse sugar and cinnamon and sprinkle over the surface.
Bake: Bake for 40 minutes, until the apples are bubbling and the biscuit topping is cooked through and lightly golden.
Cool: Let stand for 15–20 minutes before serving so the filling can thicken slightly.

Notes

Flour matters: Gluten-free flour blends absorb liquid differently. Use batter consistency as your final guide rather than relying only on the exact liquid measurement.

Correct consistency: The biscuit batter should hold on a spoon but remain soft enough to spread slightly during baking.

Apples: Firm sweet-tart baking apples work best. Mixing two varieties gives the filling more flavor.

Yogurt: Use a thick yogurt. If yours is thinner, begin with slightly less water and add more only if needed.

Serving: Best served slightly warm, plain or with vanilla ice cream.

Freezing: cover it or transfer to freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven until warm. Avoid freezing the cobbler unbaked - the apples can release excess moisture and make the biscuit topping soggy.

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