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.