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Apple “Cheddar” Cobbler

March 27th, 2011 § 4 comments

I don’t have a huge sweet tooth, but I do have a soft spot for sweet and savory together.  This flavour combination is one of my favourites.  The tartness of apple with the savory sharpness of cheddar and the sweetness of brown sugar touches every taste bud you’ve got.  This is a quick and easy dessert that will make a big impact!


Fruit Filling:
1/4 cup organic sucanat sugar (1/3 cup if you are using tart apples such as granny smith)
1/4 tsp ground cinnamon
1/4 cup rice flour
6 cups diced apples (about 6 apples)

Cobbler Topping:
1 cup spelt flour
1 1/2 tsp bakin g powder
1/4 tsp salt
1/4 cup agave nectar
1/3 cup Earth Balance butter, melted
1 1/4 cups non-dairy milk (I’ve used unsweetened almond)
1 1/2 cups grated Daiya cheddar cheese

Preheat the oven to 375F.

Peel and slice the apples into 1cm pieces.  Toss with the cinnamon, flour and sugar and spread in the bottom of a 8″ baking dish.  This recipe will also fill about 6 small ramekins for individual cobblers.

To make the cobbler:

In a medium bowl combine the flour, baking powder and salt.  In a separate bowl, combine the milk, agave, and melted Earth Balance.  Add the liquid mixture to the dry ingredients and stir until just combined.  Do not over-mix.

Top the fruit with the batter.  If you are using ramekins, divide the batter evenly.   Sprinkle the top of the cobbler with Daiya cheddar cheese and bake in a 375F oven for about 45-50 minutes (ramekins take a little less).  The cobbler will rise and the tops will brown.

Let cool slightly before serving.  A scoop of vegan vanilla ice cream would be tasty with these.  Delicious!


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§ 4 Responses to Apple “Cheddar” Cobbler"

  • *dalyn says:

    those look yummy! can’t go wrong with baked apples and cheese. *d

  • Lauren says:

    Just found your blog today via Daiya’s facebook page. You are probably getting that a lot today I’d imagine. Can’t wait to try the Cheddar and Beer soup and thank you for the info about Guiness Extra Stout….I had no idea they had a vegan option, which is great to hear. Anyhow, I can’t wait to try this recipe for Apple Cheddar Cobbler. I do Daiya cheddar apple pie and Grilled Cheese w/ Daiya, apples, tempeh bacon etc….so basically what I’m getting at is this recipe is right up my alley! Thank you so much for sharing! What kind of apples did you use? In the pic, it looks like they could be Gala or Fuji…or maybe Honeycrisp?

    • SwapMeat says:

      Hey Lauren! So glad you like the blog. I hope you find some more things “right up your alley” here. I haven’t actually blogged in a while as I was off getting married in Cuba (and the prep leading up to it was a bit intense) but now that I’m back and waiting for pictures, I’ve had a bit of time to sit down and write. I’ve made a commitment to try and post at least twice a week, so you should be seeing some regular posts.
      I love Daiya, and Guinness, so I hope that I was able to bring some light on the Extra Stout, and I’d like to think that Moosewood would be true to their word, or they could get themselves in a bit of a pickle.
      I am pretty sure I used Gala apples as I like those ones the best for just eating. Thanks again for your comments!

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