Saturday, December 17, 2011

Cast-Iron Apple Cobbler

This Apple Cobbler pairs perfectly with a scoop of Purely Vanilla Non-Dairy Frozen Dessert.

Cast-Iron Apple Cobbler

1.5         cups flour, divided
12          cups thinly sliced peeled apples (recipe suggests Fuji)
2/3         sugar, divided
2            tablespoons soy butter, melted
2            teaspoons vanilla extract
¾           teaspoon salt, divided
½           teaspoon ground cinnamon
¼           teaspoon nutmeg
½           cup water
2            teaspoons baking powder
1/3         cup chilled soy butter, cut into small pieces
1            cup low-fat vegan buttermilk  (1 cup nut or soy milk with teaspoon apple cider vinegar)

Preheat oven to 375 degrees.

Combine ½ cup flour, apple, ½  cup sugar, 2 tablespoons soy butter, vanilla, ½ teaspoon salt, cinnamon, and nutmeg in a large bowl, tossing well. Spoon into a large cast-iron skillet or Dutch oven.    Add ½ cup water.

Combine remaining 1 cup flour, remaining 1/3 cup sugar, remaining ¼ teaspoon salt, and baking powder in a medium bowl; cut in the ¼ cup soy butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Add soy buttermilk; stir until just moist. Drop batter by tablespoonfuls over apple mixture.

Bake at 375 degrees for 1 hour or until bubbly and browned.  Serve warm.

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