Apple Cobbler

Adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau.

Filling:
about 5 or 6 apples, peeled and sliced
1/4 cup evaporated cane juice sugar, plus extra for sprinkling
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup water

Dough:
1-1/3 cups flour
3 tablespoons evaporated cane juice sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons EarthBalance butter, melted
1/2 cup soy milk

Preheat oven to 375 degrees.

For the filling: In a large bowl, combine the apples with the sugar, flour, cinnamon, salt, vanilla and water. Spread evenly in an ungreased 8- or 9-inch square dish.

For the topping, in another large bowl combine the flour, 2 tablespoons of sugar, bakin gpowder and salt. Add the butter and milk. Stir just until combined.

Using a spoon, scoop the dough over the fruit. Bake in a 375 degree oven for about 35 to 40 minutes, until the top is golden brown and the juices have thickened slightly.

Let cool 15 minutes before serving.