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Vegan Apple Cobbler



  • 2/3 c whole wheat pastry flour
  • 2/3 c quick cooking rolled oats (not instant)
  • ½ tsp double-acting non-aluminum baking powder
  • ¼ c frozen apple juice concentrate
  • 2 tbsp oil


  • 4 medium Granny Smith apples, peeled and sliced
  • 1/3 c raisins
  • 1 ½ tbsp fresh lemon juice
  • ¼ c frozen apple juice concentrate
  • 2 tbsp whole wheat pastry flour
  • ½ tsp cinnamon


  1. Preheat oven to 350°F. Use and 8x8" pan.

  2. Topping: Combine flour, oats and baking powder in a medium bowl. Whisk apple juice concentrate in small measuring cup. Pour into oat-flour mixture; cut in until crumbly. Set aside.

  3. Filling: Put apples and raisins in large mixing bowl; sprinkle with lemon juice; toss gently.

  4. Beat juice concentrate, flour and cinnamon in small measuring cup until very smooth. Pour over apples and raisins; toss until fruit is evenly coated.

  5. Spoon fruit and remaining liquid into pan. Crumble topping evenly over top. Bake 30 minutes or until top is golden brown and apples are fork tender. Serve hot, warm, room temp or chilled.

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