It all started when...

Thanksgiving rolled around a few years ago. We'd been gluten free and dairy free for a while and just stuck with basics for holiday desert but man... warm apple cobbler is like a thanksgiving staple to me. It's like thanksgiving breakfast perfect. yeah I said it... desert for breakfast... it's a holiday so don't judge me.

Once again... I tried the recipes I could find... oh man some were bad. But I have found for this recipe it's not just the volumes and ingredients its brand specific. Anytime I have tried with even a different brand of flour or milk it goes terrible. So I will tell you EXACTLY what I use to make it. I will let you know the BEST price I can find the flour has been at Kroger's. The rice milk is available most places right with the other milks. Some stores have the dairy free milk in a separate area.



  • 6 medium golden delicious apples
  • 1/2 cup sugar
  • 4tsp cinnamon
  • 2.5 cups King Arthur gluten free flour
  • 8 tbsp. of Earth Balance Soy Free butter
  • 2 cups of sugar
  • 2 tsp baking powder
  • 1tsp salt
  • 1.5 cups Rice Dream original rice milk


To prepare the apples core them, peel them and slice them into crescent shapes. sprinkle the 1/2 cup of sugar and the cinnamon over the apples and mix them until they are very well covered. Set this aside for now.

Whisk the flour, sugar, baking powder and salt together in a medium bowl. Add the rice milk and whisk it very well.

Cut the butter into an 11x17 baking disk. Place that bad boy into the over and heat to 350 degrees. Don't leave it in long enough to scorch. Basically as soon as its fully heated to 350 the butter will definitely be melted.

Pull the pan out of the oven and pour the batter into the pan of melted butter. Lay in the apple slices and let them sink into the batter. Pour the juice created in the bowl of apples over the top making sure toe drizzle it around fairly evenly.

Return the pan to the hot over and bake for 50-60 minutes. Check for a toothpick to come out clean to know when it's ready.