Preheat the oven to 190°C. Use a 25×30 cm baking dish or a 30 cm cast iron skillet.

Filling:

Peel and core the apples, then slice each apple into pieces about 1 cm thick. In a large pan, add the butter, sliced apples, and lemon juice, and mix. Then add the brown sugar, water, cornflour, cinnamon, ginger, allspice, and salt.

Cook the apples over medium heat until they soften and a thick syrup forms, about 5–7 minutes. If the syrup starts sticking to the pan, add a little water to loosen it.

If using a baking dish, transfer the apple filling into it. If preparing the cobbler directly in the skillet, turn off the heat and allow the filling and pan to cool slightly.

Dough:

In a medium bowl, mix the melted and cooled coconut oil (or butter, vegetable oil, or margarine), plant-based milk (or water or regular milk), sugar, lemon juice, and vanilla extract.

In a small separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet and gently mix using a wooden spoon or spatula. Be careful not to overmix, the batter should be thick and slightly lumpy.

Evenly spread the apple filling across the bottom of your dish or skillet. Drop spoonfuls of batter over the top of the apples. It’s fine if some apple peeks through, the batter will spread out as it bakes.

Bake for 35–40 minutes in a 25×30 cm dish or 40–45 minutes in a cast iron pan. The cobbler is ready when it’s lightly golden and a toothpick inserted into the centre comes out clean.

Serve warm!