Preheat the oven to 350F. Grease a 10.5x7.5” or 8x8” baking dish/pan with butter. Set aside.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and apple pie spice (if using) until well combined. Set aside.

In a separate large bowl, whisk together the sugar, milk, yogurt (or sour cream), and vanilla until well combined and the sugar is mostly dissolved.

Add the dry ingredient mixture to the wet, and use a spatula or wooden spoon to mix until just combined and no dry bits of flour remain (you can use a whisk to get rid of any lumps, if needed).

Add the sliced apples, and fold until all of the apples are coated in the batter.

Pour the apple batter mixture into the prepared baking dish and spread into an even layer. Set aside.

For the topping, mix together the brown sugar and cinnamon in a small bowl, until well combined. Sprinkle this mixture all over the top of the batter in the pan.

Whisk together the water and apple cider in a large measuring cup. Heat the mixture in the microwave for about 2-3 minutes, until very hot or just starting to boil.

Once hot, gently pour the water/apple cider mixture ALL over the batter and brown sugar layer in the pan. DO NOT mix (this is what creates the gooey bottom while baking).

Carefully transfer the pan into the oven. Bake at 350F for 50-60 minutes, until golden brown, bubbling, and mostly set (the bottom will still be gooey).

While baking, prepare the salted caramel by mixing together the maple syrup, almond butter, avocado or coconut oil, and a large pinch of salt in a medium bowl, until well combined and smooth. You can adjust the runniness and saltiness to your liking by adding more maple syrup and salt, if desired (go off of your preferred taste).

Remove the cobbler from the oven, and let cool for 10-15 minutes before serving.

Serve warm with a scoop of vanilla ice cream, a drizzle of salted caramel, and a sprinkle of flaky sea salt, if desired.