This is a very quick and easy dessert to make. You can use other fruit such as peaches, berries, nectarines, for example. And it is oh so scrumptious. For me, if you're going to have a dessert with crust, that crust had better be good! This recipe is adapted from a San Francisco Chronicle cobbler recipe and it makes 4 generous portions.
This is delicious served warm in small bowls, and if you feel like splurging, vanilla ice cream would be nice on the side.
5 apples peeled and cut into 1 inch chunks
1 tablespoon of unbleached all-purpose flour
1/4 cup of brown sugar
1 teaspoon ground cinnamon
the juice of half a lemon
For the topping:
3/4 cup of unbleached all-purpose flour
2 teaspoons sugar
1 teaspoon of baking powder
a pinch of salt
2 tablespoons of non-GMO, plant based spread (such as Smart Balance)
6 tablespoons of milk
Heat your oven to 425 degrees Fahrenheit.
In a large mixing bowl toss together the first 5 ingredients, then pour into a 9 inch x 13 inch oven proof glass or ceramic baking dish.
Stir in a mixing bowl the flour, sugar, salt and baking powder. Add the plant based spread in pieces and mix in until the ingredients form a crumbly dough. Quickly stir in the milk so that you have a wet batter.
Then with a large spoon drop the dough in large globs so that it forms a rough oval over the fruit inside the dish as in the photo above. (If you use a circular baking dish, you can form a ring with the dough over the fruit).
Bake at 425 degrees Fahrenheit for about 25 minutes until the batter is golden brown and done.