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A close up look at a bowl of apple cobbler topped with ice cream and a caramel drizzle.
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Caramel Apple Cobbler

A fun twist on an apple cobbler, this version has a caramel layer and is topped with a fluffy almond flour vanilla cake. It's fall perfection served hot with a scoop of vanilla ice cream and a drizzle of caramel sauce!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 338kcal
Author: Michelle Miller

Ingredients

SunButter Caramel (double and reserve half for drizzle!)

  • 1/4 cup SunButter No Sugar Added
  • 1/4 cup maple syrup
  • 3 tablespoons coconut oil melted
  • pinch sea salt *if using Organic SunButter or a sub without salt

Cinnamon Apples

  • 3 pounds honey crisp apples
  • 1 tablespoon lemon juice
  • 2 teaspoons cinnamon

Almond Flour Vanilla Cobbler Topping

  • 1 1/2 cups almond flour
  • 3 tablespoons arrowroot powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 3 eggs
  • 6 tablespoons coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons coarse sugar mixed with 1/4 teaspoon cinnamon

Instructions

SunButter Caramel

  • In a small bowl, whisk together the SunButter, maple syrup, coconut oil, and a pinch of sea salt, until a smooth caramel sauce is formed. *I recommend making extra and reserving half to drizzle on top!

Cinnamon Apple Mixture

  • Peel, core, and thinly slice apples. *If you don’t want to peel your apples, just make sure you very thinly slice them and the skin won’t be as noticeable!
  • Add apple slices to a large bowl, and toss with lemon juice and cinnamon.

Vanilla Cobbler Topping

  • In a medium mixing bowl, combine the almond flour, arrowroot, baking powder, and sea salt. Stir to combine well.
  • In a large mixing bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla.
  • Add the almond flour mixture into the wet mixture, and stir until a batter is formed. This is similar to a cake batter, not a biscuit-type cobbler mixture.

Caramel Apple Cobbler

  • Preheat oven to 400º F.
  • Into a 6 x 9 baking dish (or 8×8 or 9×9), add the caramel sauce, and spread into a thin, even layer.
  • Add the apple mixture on top of the caramel layer.
  • Pour the cake batter over the top, gently spreading into an even layer without pushing too much through into the apple slices.
  • Sprinkle the top of the cobbler with the cinnamon and sugar mixture.
  • Cover the baking pan with foil, and bake for 40 minutes covered. Remove the foil and continue baking for 10 more minutes, until the top is golden brown and set in the center.
  • Serve hot!

Video

Notes

How to Serve Apple Cobbler

We served this apple cobbler right out of the oven (it's so good HOT!).
  • Serve with scoop of ice cream, frozen yogurt, or even Greek yogurt.
  • Drizzle with extra SunButter Caramel sauce!
  • Sprinkle with more coarse sugar & cinnamon
  • With homemade whipped cream (add very cold heavy whipping cream to a mixer and beat until it's thick and fluffy. Sweeten with a little monk fruit sweetener, allulose, or sugar.)

Substitutions

Caramel Sauce: If you'd prefer a more classic caramel flavor or don't have SunButter, try this Homemade Vegan Salted Caramel Sauce.
Vegan Apple Cobbler: There is no substitute for the eggs in this almond flour cake recipe. However, you can use the recipe for the biscuit style topping in my Peach Cobbler recipe on top of the caramel and apple layer here!
Other Nut Butters: I love the SunButter caramel because it has a salty/sweet/caramelly flavor without being overly sweet. Cashew butter is a good substitute for SunButter.

How to Store Leftover Apple Cobbler

Once the apple cobbler has cooled, wrap the pan in foil and refrigerate until ready to serve again.
This cake is best served hot (the caramel sauce will harden when it's cold because of the coconut oil). Preheat the oven to 400º F, and bake the cake covered in foil for about 15 minutes to heat it throughout.
Individual slices can also be popped in the microwave or in a toaster oven!
To freeze Apple Cobbler: Add the cobbler to an airtight container, and freeze up to 3 months. Allow to thaw, and then reheat at 400º F for 15 minutes in a baking dish covered tightly with foil.

Nutrition

Calories: 338kcal | Carbohydrates: 41g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 149mg | Potassium: 291mg | Fiber: 7g | Sugar: 25g | Vitamin A: 98IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 2mg