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.