Vermont Apple Cobbler
This cobbler adds a touch of New England with the addition of the maple syrup and the cheddar cheese! Enjoy!
About 6 cups of peeled, cored and chopped into about ½” chunks of apples (any variety, and feel free to use a mix of apples)
2 tablespoon fresh lemon juice
4 tablespoons (for tossing the apples), plus another 6 tablespoons of granulated sugar
2 teaspoons (for tossing the apples), plus another 3 teaspoons of vanilla extract
2 teaspoons maple syrup
1 cup buttermilk
2 cups gluten-free flour blend (Check label for allergens)
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 stick cold butter, cut into 12-16 pieces
1 1/2 cup grated Cheddar cheese, divided
Preheat oven to 375 degrees.
Grease a 9x13 inch baking pan with butter.
Next place the peeled and chopped apples in the prepared pan. Drizzle with the lemon juice & 2 teaspoons of the vanilla, and the maple syrup over the apples and toss to coat. Sprinkle the 3 tablespoons of the sugar over the apples and toss again to distribute the sugar and coat the apple chunks. Distribute evenly in the baking pan, and set aside.
In a small bowl, stir buttermilk and remaining 3 teaspoons of vanilla together and set aside.
In a large bowl, remaining 6 tablespoons sugar, gluten-free flour, baking soda, baking powder, and salt into a large bowl. Add the butter chunks and mix slightly with a large spoon. Using your fingers, or an electric mixer on low speed mix the flour / butter blend until a coarse crumbly pea-sized crumbs form. Stir in 1 cup of the cheese. Slowly stir in buttermilk mixture little-by-little to form a sticky & pliable dough.
Next spoon dollops of the dough evenly over the apples. Sprinkle the remaining cheese over the top of the dough/apples.
Bake for about 25 to 30 minutes, or until top is lightly browned and a toothpick inserted in the topping comes out clean. Serve warm, and with vanilla bean ice cream, if desired.
Makes 12 servings.
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