Autumn Apple Cobbler with Rosemary Lemon Biscuits

Being gluten free and vegan does not mean that you will never be able to enjoy things such as a warm fruit cobbler topped off with fluffy biscuits.  Eggs, dairy and gluten can be omitted and you can enjoy dessert without worries about allergies.  Bob’s Red Mill Baking Flour is a good option in place of all purpose flour for gluten free baking, as is quinoa flour both available in the baking section of our stores. I have included a seasonal recipe for a flavorful apple cobbler here which is both vegan and gluten free (your guests will never know).  I used Haralson apples, a local tart apple for the filling, and flavored the biscuits on top with rosemary and lemon.  Feel free to tailor the flavors in this recipe to your liking, and if you want simple cinnamon biscuits, omit the lemon and rosemary and add about 2 tsp cinnamon.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 15 minutes | Cook Time: 65 minutes | Ready in: 1 hour and 10 min

Ingredients

• Fruit:
• 6 medium organic apples (Haralson are perfect), cut into bite sized pieces
• 1/3 cup pure maple syrup
• 2 Tbsp Bob’s Red Mill All Purpose Gluten Free Flour
• 1 Tbsp organic lemon zest
• Juice of one organic lemon
• 1 Tbsp pure vanilla extract
• 1 Tbsp cinnamon
• 1/2 tsp nutmeg
• Biscuit topping:
• 1 cup Bob’s Red Mill All Purpose Gluten Free Flour
• 1/4 cup maple sugar, or coconut sugar
• 1 1/4 tsp baking powder
• 1/4 tsp sea salt
• 4 Tbsp cold Earth Balance vegan butter, or regular butter, cut into chunks
• 1/2 cup cold full fat Thai Kitchen coconut milk (chilled in the fridge is best), mixed well
• 2 tsp pure vanilla extract
• 1 Tbsp organic lemon zest
• 1 Tbsp fresh rosemary leaves
• Turbinado sugar for sprinkling
• Two 5 or 6 inch wide ovenproof bowls or pie plates

Instructions

Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Spray two 5 or 6 inch wide pie plates or bowls with cooking spray.

In a large bowl, toss together the fruit, maple syrup, lemon juice and zest, vanilla, flour, cinnamon and nutmeg. Spoon into prepared bowls or pie plates, and cover with foil. Place plates on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.

Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla and lemon juice and zest into the coconut milk. Add the milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Fold in rosemary until evenly distributed. Place dough on a floured work surface, and pat into a 1/2 inch tall circle.Remove baking fruit from oven. Cut small hearts out of the dough using a cookie cutter, and place on top of the cobblers. When all biscuits are on top of cobblers, sprinkle with turbinado sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm. These are good served with non-dairy coconut ice cream.