This vegan pecan apple cranberry cobbler is all things fall and all things delicious! I absolutely recommend this dessert for all fall and winter holidays. It seriously has everything you could want in a dessert. It is simple, so good, super festive and will make your house smell freaking amazing.
Here’s What You Need For The Best Dang Cobbler:
- Apples, of course: I recommend using green apples or any kind that are nice and tart.
- Fresh Cranberries: This is the perfect time of year to make this cobbler since fresh cranberries should be easy to find.
- Roasted Pecans: These go in the topping and make an already amazing cobbler topping totally addictive.
- All the Good Spices: Yup, this obviously needs cinnamon, ginger, nutmeg and vanilla.
- Brown Sugar: For a deep, rich sweetness.
- Apple Sauce: The perfect egg replacer that makes perfect sense flavor wise.
- Flour, Sugar, Baking Powder: Baking basics that you probably already have on hand!
I am in love with cobblers, there is something so cozy about an ooey gooey fruit bottom with the biscuit like topping. Serve it warm with vegan ice cream or vegan whipped topping and get ready to die from happiness (if that’s possible). You can use this recipe for lots of different fruit if you are feeling rebellious. This vegan pecan apple cranberry cobbler is probably my favorite version though!
How Do You Make This Dreamy Dessert?
- Cut the apples and add them and the cranberries to a large sauce pan.
- Simmer with vegan butter, lemon juice and spices.
- Whisk some sugar and flour together and add that to the sauce pan to thicken the filling.
- Spread into a baking dish.
- Make the topping by cutting some vegan butter and coconut oil into some dry ingredients and pecans.
- Add non-dairy milk and apple sauce to create a biscuit-y texture.
- Drop the cobbler topping over the apples and cranberries.
- Bake until top is golden brown!
Why Should You Make This Cobbler?
- I could just eat the filling by its self with a spoon.
- The topping has a crunchy crust, but is tender inside.
- Tart and sweet is everything.
- Pecans, obviously.
Tart, sweet and thick apple cranberry filling with a pecan cobbler topping!
- 1/4 Cup Vegan butter, I used Earth Balance
- 5-6 Large Granny smith apples, peeled and diced(about 5 Cups)
- 1 1/2 Cups Fresh cranberries
- 2 Tablespoons Lemon juice
- 2 teaspoons Vanilla
- 1 Cup Brown sugar
- 2 teaspoons Cinnamon
- 1/2 teaspoon Ginger powder
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Salt
- 1/2 Cup Organic cane sugar
- 1/3 Cup All purpose flour
- 2 Cups All purpose flour
- 1/3 Cup Brown sugar
- 2 teaspoons Cinnamon
- 1 1/2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 Cup Roasted pecans, chopped
- 3 Tablespoons Vegan butter, cold
- 3 Tablespoons Coconut oil, cold and solid
- 1/2 Cup Non-dairy milk, unsweetened I used soy milk
- 1/4 Cup Apple sauce, unsweetened
- 1 teaspoon Vanilla
Make the filling first. Heat the vegan butter on medium in a large sauce pan or small pot.
Once the butter has melted, add the apples, cranberries, lemon juice and vanilla. Toss to combine.
Then add the brown sugar, cinnamon, ginger, nutmeg and salt. Toss to combine.
Once the pot starts to simmer, reduce heat to low, and simmer for 5-6 minutes or until the apples start to soften and the cranberries start to burst.
While the apples and cranberries simmer, in a small mixing bowl, whisk together the cane sugar and flour.
Then, after the filling has simmered for 5-6 minutes, pour the cane sugar and flour mixture into the pot. Stir to combine, simmer for another 1-3 minutes or until the filling is nice and thick. Turn off the heat.
Now, preheat the oven to 375 degrees(F).
Grease a 9x13 inch baking dish. Pour the apple cranberry filling into the baking dish and spread out evenly. Set aside.
Next, make the topping. In a large mixing bowl, whisk together the flour, brown sugar, cinnamon, baking powder and salt. Then stir in the pecans.
Then you want to cut in the vegan butter and coconut oil. Break the butter and oil up into small pieces either with your fingers or by cutting them up. Drop the small pieces into the dry ingredients. Then cut in, either with a fork or your fingers again. Make sure the butter and oil is distributed evenly and the mixture looks like coarse sand.
Now, make a well in the center of the mixture and pour in the non-dairy milk, apple sauce and vanilla. Fold the wet ingredients into the dry until fully combined and you have a thick biscuit like batter.
Drop lumps of the batter on top of the apple cranberry filling. Until you have used all the batter. Sprinkle the top with coarse sugar if desired. Then bake for 40-45 minutes or until the topping is nice and brown on top and cooked through.
I like to serve warm with vegan vanilla ice cream.
You can use all vegan butter or all coconut oil for the topping, I just like the combination.