Gluten-Free Apple Cobbler (Tender Biscuit Topping)
A cozy gluten-free apple cobbler with tender biscuit topping, warm spices, and thickened apples.
Ingredients
Apple Filling
- 2 1/2 lbs apples peeled and sliced 1/4 inch thick (Honeycrisp, Granny Smith, or a mix)
- 1/3 cup brown sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp kosher salt
Biscuit Topping
- 1 1/2 cups gluten-free flour blend
- 1/4 tsp xanthan gum omit if flour blend already contains it
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter cubed
- 3/4 cup cold buttermilk
- 1 egg yolk
Instructions
- Preheat oven to 350 F and grease a 9x13 baking dish or deep pie dish.
- Toss peeled, sliced apples with brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Transfer to greased dish and spread evenly.
- In another bowl, whisk flour, sugar, baking powder, baking soda, and salt. Add xanthan gum only if needed.
- Add cold, cubed butter and cut it in using a pastry cutter or two forks until coarse crumbs form.
- Whisk egg yolk into buttermilk. Pour into dry ingredients and gently mix until combined. Rest dough 10 minutes.
- Spoon biscuit dough over apples in large dollops, leaving small gaps. Optionally sprinkle cinnamon sugar on top.
- Bake uncovered 40 to 55 minutes until apples bubble and biscuit topping is golden. Tent with foil if browning too fast. Cool 10 to 15 minutes before serving.
Notes
Rachel's Tips: For a crispier top, brush biscuits with melted butter before baking. For dairy-free, use plant-based butter and oat milk with lemon juice. For scoopable vs sliceable texture, slice apples thinner and bake in a round dish. Storage: Refrigerate 4 days or freeze up to 3 months.