Crispy streusel topping sits upon lightly sweetened apples and a not-too-sweet yeast cookie-cake hybrid base, all with a subtle almond flavor. This cobbler cake is perfect any time of year, and can even be made with many different kinds of fruit.
Recipe
Scalable Version of Recipe: Apple Cobbler Cake
Make a copy (File > Make a Copy) to get a version of the recipe that can easily have the batch size changed
Yields: 9 servings
Active Time: 20 mins
Inactive Time: 30 mins
Bake Time: 35-45 mins
Total Time: 1.5-2 hours
Ingredients
Dough
Wet
55 g Vegan Butter, or half a stick of butter
20 g Expeller Pressed Coconut Oil, or vegan butter if not available
75 g Unsweetened Plain Vegan Milk
0.25 tsp Almond Extract ( 1 g )
Dry
225 g All-Purpose Flour
50 g Sugar, White, Brown, Caster, whichever
1 tsp Instant Dry Yeast ( 3 g )
0.5 tsp Ground Cinnamon ( 2 g )
0.5 tsp Kosher Salt ( 2 g ), Table salt: 1/2 of volume/same weight
0.25 tsp Ground Cloves ( 1 g )
Fruit
450-550 g Tart Apples, Thinly sliced. See notes.
Sugar, Enough to sprinkle over top of fruit
Streusel
85 g All Purpose Flour
70 g Sugar, White, Brown, Caster, whichever
55 g Vegan Butter, melted. 1/2 stick
0.25 tsp Almond Extract ( 1 g )
1 pinch Salt
1 pinch Ground Cinnamon
1 pinch Ground Cloves
Slivered Almonds, Optional. Toss in enough until it looks nice
Old Fashioned Oats, Optional. Toss in enough until it looks nice
Notes
Fruit notes:
The listed weight is of the whole fruit (ie, before slicing, so core is included in weight to make it easier to get enough fruit at the market)
Using other fruits:
This is quite good with any other fruits. I’ve used plums, blueberries, strawberries instead of apples. Here are some suggestions for spice adjustments using those ingredients:
Plums: Cinnamon stays the same. Substitute ground cardamon for the cloves
Strawberries: Cut the cinnamon in half. Substitute ground anise for the cloves
Blueberries: Cut the cinnamon in half. Substitute ground coriander for the cloves
Method
Make the Dough:
Lightly grease your baking dish
Warm all the Wet ingredients together until fats are just melted.
Whisk together the Dry ingredients. In a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment, combine the Wet and Dry mixtures on low until a dough forms.
Press the dough into the baking dish. Place the sliced fruit in one tight layer on the dough. Sprinkle with sugar.
Cover with a towel and let proof for 30 minutes to one hour.
Make the Topping:
Towards the end of proofing, set the oven to 180C | 350F, with rack in the middle.
Combine all the Streusel ingredients, working until a dough forms.
Crumble the topping evenly over the fruit.
Bake for 35-45 minutes, or until the Streusel is golden brown.
Remove from oven to cooling rack. Serve warm. It’s good with Coconut Cream, Whipped Cream, Ice Cream, etc.
Inspiration Recipe
Sadly, I don’t know where I adapted this recipe from :(. I’m pretty sure it was a German language recipe, but no search terms are yielding results. If I can find my inspiration recipe, I will update this section!
Thread & Thrum 