Place sliced apples into a bowl, and toss with Splenda Brown Sugar Blend, lemon juice, vanilla, spices, and flour. Distribute evenly into a 10-inch skillet sprayed with nonstick cooking spray.
In the same bowl the apples were in, add flour, Splenda Brown Sugar Blend, baking powder, and cinnamon. Whisk together. Cut in cold vegetable oil spread using a pastry cutter, or add to a food processor and pulse mixture until butter is incorporated. Pour in oat milk, and gently fold together.
Using a cookie or muffin scoop, distribute dough onto apples to form a cobbler crust (dough does not have to completely cover apples).
Cover with foil and bake in preheated oven for 50-60 minutes. Remove foil after 30 minutes and finish baking. Remove cobbler from oven, let cool slightly, and serve warm.
Note
If cloves aren’t available, nutmeg or pumpkin pie spice will also work as a substitute.
When serving, spoon some of the rich sweet sauce that’s at the bottom of the skillet over the crust.
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