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Apple, Rhubarb & Ginger Cobbler
50 min
Dessert
Servings
Total
50 minPrep
10 minCook
40 minContains
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Ingredients
Fruit base
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3apples, cut into 2 cm pieces†
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14 oz (400 g)rhubarb stalks, cut into 1 cm pieces
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1 Tbsp (8 g)fresh ginger, finely minced
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2 Tbsp (28 g)granulated sugar
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½ Tbsp (4 g)cornstarch (optional)
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¼ tspfive spice powder
Biscuit topping - dry ingredients
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1½ cups (207 g)all-purpose flour
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¼ cup (56 g)granulated sugar
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1 Tbsp (14 g)baking powder
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¼ tspsalt
Biscuit topping - wet ingredients
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2.6 oz (75 g)unsalted vegan butter, chilled
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½ cup (120 mL)unsweetened soy yogurt
Serves well with
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powdered sugar
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vegan ice cream
Directions
- Grease a 12 x 8 inch (30 x 20 cm) baking dish with some melted butter or coconut oil. Preheat the oven to 350°F (180°C)*.
- Combine the ingredients for the fruit base in a large bowl.
- Transfer the fruit to the baking dish, cover, and bake for 15 minutes.
- Meanwhile, prepare the biscuit topping by combining the dry ingredients in a bowl.
- Cut the butter into the dry mixture until the butter pieces are roughly pea-sized.
- Add the remaining biscuit ingredients and combine to form a dough.
- Pat the dough to ½ inch (1 cm) thickness and cut rounds using a cookie cutter.
- Place the biscuits over the roasted fruit and dot any remaining dough between the pieces.
- Return the baking dish to the oven and bake for 30 - 35 minutes, or until the top of the biscuits are golden.
- Serve with powdered sugar or ice cream. Enjoy!
Notes
- †Green apples, such as Granny Smiths, yield roasted apples with a hint of crispness. Baking apples, like Macintosh, result in tender and soft roasted apples.
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Best to enjoy on the day it's made.
- Store leftovers in an airtight container in the fridge for up to 2 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Even without the ginger it was rich in flavour!
I wish I had a video. Really likening the app tho
I made this cobbler with my younger brother to hang out while baking and we were amazed by the texture and taste! It was so fluffy and yummy! We never tried cobbler or rhubarb before and I'm glad I found this recipe because this one is a keeper! Not to mention cobbler was quickly gone :D
I made this one for friends as a dessert after dinner. Nice to find a recipe that's based on buckwheat, and by that also tested for flavor and quality! My friends loved it, the baking dish was scraped to the bottom!
It’s an awesome Dish! I did not had Appels so I put Blueberry’s! I made a mistake and put all this in a wrong baking form so it leaked but with all this it was a very delicious sweet tread! I gone use less sugar next time and also try with Appel! I love Rhubarb
Can I substitute whole wheat flour for the buckwheat flour?
Love this cobbler! Made it several times already. I love that it's gluten free. Simply delicious, not overly sweet. Top with whipped cream for a treat.
This recipe is SOO good!! It's one of my favourites now and I will definitely bake it again!
This recipe is delicious. I made this for my breakfast batch cooking with yogurt for the week. I didn't have rhubarb but I did have frozen cranberries that still gives this dish a tartness to cut back on the sweet.
This is soooo tasty!! Sadly, I am not vegan, but I hope this community can accept me as I am; so I switched oil for eggs, and it came out sooo good! I 100% recommend this. I also made it with pears and apples! It did not came out as fluffy as in the pictures, it was a bit more gooey and soft, but it looks and it tastes amazing!
I think I added too much oil and it was really weird consistency, but the flavour! Didn't look apetizing, but so so so delicious