The Dichotomous Wife

homemaking in a modern world
Desserts Recipe

Basic Apple Cobbler

Sugar-free and low-fuss, this cobbler definitely has an “old-timey” feel about it. While full of new-fangled ingredients, you could easily see this dessert being enjoyed in another century because of its simplicity.

Apple Cobbler

Basic Apple Cobbler


  • 1/2 tbsp butter
  • 1.5 cups flour (I used President’s Choice Gluten-Free All-Purpose Flour Blend — contains tapioca, potato and corn)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup liquid honey* (I used organic, unpasteurized)
  • 1 cup almond milk
  • 1 tsp pure vanilla extract
  • 4 cups apples, cored and finely sliced
  • 1 tsp cinnamon (divided in half)
  • maple syrup (to taste)

DIRECTIONS: Pre-heat oven to 350 degrees Fahrenheit. Melt the butter in a 9″ x 13″ glass or ceramic pan (only enough to evenly coat the bottom) and let cool. Core and finely slice apples, then set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt. With a wooden spoon, gradually mix in the honey, almond milk and vanilla. (The batter may feel unusually thick, but resist the urge to add more liquid to it.) Drop the batter into the greased pan spoonful by spoonful, as evenly as possible. (Don’t worry if there are gaps, as the batter will spread a little during baking.) Sprinkle with 1/2 tsp of cinnamon. Next, place the sliced apples on top of the batter. Sprinkle the apples with the remaining 1/2 tsp of cinnamon. Bake for about 50 minutes, or until the batter is cooked (toothpick comes out clean) and the apples are soft. Serve hot. Drizzle each portion with a spoonful of maple syrup. Makes 6-8 servings.

*Do not serve liquid honey to children under one year of age, as giving honey in any form could cause infant botulism.



Kitchen Notes
  •  Goes together quickly. Smells divine.
  • Have to keep an eye on it during the last 15 minutes of baking: cover bits of already-browned batter with apples to prevent them from burning, and expose bits of “wet” batter which could use a bit more direct heat to finish baking.
  • Drizzle with maple syrup while still piping hot. I also substituted/added ingredients in this recipe to make it gluten-free and to do away with artificial sweeteners.
  • Source: Adapted from a recipe submitted by Wishing Barbie on

4 Comment

  1. First off I would like to say excellent blog! I had a
    quick question which I’d like to ask if you don’t mind.
    I was curious to know how you center yourself and clear
    your head prior to writing. I have had a tough time clearing my thoughts in getting my
    ideas out. I do take pleasure in writing but it just seems like the first 10 to 15 minutes tend
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    Appreciate it!

    1. Hiya Bing!

      Well, thanks! And to answer your question, we keep it pretty simple. Generally speaking, since no one at TWD does this professionally, we have the luxury of posting what we want, whenever the mood strikes. In fact, we probably have one of the worst blogger habits: no plans or posting schedule from one month to the next. Write what you care about when you have the time… and leave a few days for editing. We’re big on editing around here. 😉

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