Filling:
6 apples, chopped
2/3 cup maple syrup (pure, not the stuff you use for pancakes)
2 tablespoons flour
½ teaspoon vanilla
1/8 teaspoon nutmeg
2 tablespoons margarine
Topping:
1-1/2 cups flour
2 teaspoons baking powder
¼ teaspoon nutmeg
6 tablespoons margarine, cut into pieces
½ cup nondairy creamer
½ cup maple syrup
1 teaspoon vanilla
2 tablespoons margarine, melted
2 teaspoons sugar
Preheat oven to 425 degrees. Combine apples, maple syrup, flour, vanilla and nutmeg and pour into 9 x 13-inch baking dish. Dot with margarine and bake for 20 minutes. Remove from oven and reduce temperature to 375 degrees. Cut margarine into flour, baking powder and nutmeg mixture until it resembles fine meal (you can use a food processor for this step if you like). Whisk together nondairy creamer, maple syrup and vanilla and add to dry ingredients. Stir until just combined and drop in 1-tablespoon mounds atop hot filling. Brush with melted margarine and sprinkle with sugar. Bake an additional 15 minutes. Best served warm.
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Good filling bad topping- too much liquid to allow a flaky cobbler topping.