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!
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)
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
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.
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.