• Apple Cobbler Pie

    1 vote
    Apple Cobbler Pie
    Prep: 35 min Cook: 50 min Servings: 8
    by Kiki Thompson
    29 recipes
    Ok…all I have to say is that this is HEAVEN!!! This is an Apple Cobbler made with a coconut-based whipped topping. All the blended ingredients of cinnamon, lemon juice, and nutmeg make it the perfect cobbler.


    • Cobbler:
    • 4 large Pink-Lady apples peeled, cored, & sliced
    • 1/3 C sugar
    • 1/2 tsp. cinnamon
    • 1/8 tsp. nutmeg
    • 1 Tbsp. lemon juice
    • 1/3 C margarine, melted & cooled at room temperature
    • 1/8 tsp. salt
    • 1 C flour
    • 1/2 C sugar
    • 1/2 C brown sugar
    • 1 tsp. baking powder
    • 3/4 C soy milk
    • Whipped Topping:
    • 1 can of chilled unsweetened coconut milk (not the light)
    • 1/3 C powdered sugar
    • 1/4 vanilla soy milk powder


    1. Preheat oven to 375 degrees
    2. In a medium-sized bowl, combine apples, 1/3 C sugar, cinnamon, nutmeg, and lemon juice. Set aside.
    3. Pour melted margarine into a 9-inch pie dish and brush sides with margarine.
    4. In a medium-sized bowl, whisk together the flour, 1/2 C sugar, brown sugar, and baking powder. Stir in soy milk.
    5. Slowly pour batter evenly over butter in pie dish. Neatly arrange apple mixture on top of batter.
    6. Bake for 50 minutes or until dough is cooked in the center.
    7. Put can of coconut milk in fridge for about 4 hours.
    8. Open can, and remove the cream (thick part at top; save water for other uses). Put thick coconut cream into a chilled metal bowl.
    9. With chilled electric beaters, beat cream until thick and fluffy. Gently beat in remaining ingredients.

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