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Plum Cobbler (vegan)
2010.08.11
A nice mix of tart (from the fruit) and sweet (from the cobbler).
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The batter poured over the fruit, before baking.
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Really good, right out of the oven, topped off with some vanilla soy ice cream, or creamer.
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Unlike berries, which release a lot of liquid, plums and apricots thicken into a saucy compote when cooked, which means there's no need for extra thickeners in this cobbler filling.
*Fruit may be froze in the summer, and then thawed and used during the winter months, when the fruit is unavailable.
2 lbs fresh or frozen, thawed, pitted, and sliced or halved plums or apricots.
6 oz. firm silken tofu (1/2 pkg), drained
1 TBSP cider vinegar
1 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
2 TBSP cornstarch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Preheat oven to 350. Coat deep-dish glass or ceramic pie dish or 9-inch square glass or enamel baking dish with cooking spray. Arrange fruit in double layer in prepared dish. (At this point, you may want to sprinkle a little sugar on the fruit, depending on how sweet or tart your fruit is. I didn't, but it was nice to have the tart fruit, and the sweet of the cobbler).
2. Blend tofu in blender or food processor until smooth, scraping down sides if necessary. Add vinegar and 1/4 cup water, and blend until smooth. Add sugar, vanilla and extract, puree 1 minute, or until sugar dissolves. Add dry ingredients and blend until smooth, thick batter forms.
3. Spread batter over fruit in baking dish. Bake 30-40 minutes, or until top is golden-brown and toothpick inserted in center comes out clean. Let stand 15 minutes before serving.
May be eaten then, or wrap cooled cobbler in foil, then in plastic wrap and freeze. Thaw and warm in oven 350 for 20 minutes or until filling is hot and bubbly.
Freezing Tips:
Slice plums, apricots, nectarines, or peaches in half. Remove all pits, and peel peaches (other stone fruits don't need peeling)/ Arrange prepped fruit cut-side up on baking sheet, or arrange berries so that they are not touching one another on baking sheet. Freeze. Transfer to resealable plastic bags to store.
Thawing Tip:
Spread on baking sheet to thaw so that fruit retains its shape.
*Fruit may be froze in the summer, and then thawed and used during the winter months, when the fruit is unavailable.
2 lbs fresh or frozen, thawed, pitted, and sliced or halved plums or apricots.
6 oz. firm silken tofu (1/2 pkg), drained
1 TBSP cider vinegar
1 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
2 TBSP cornstarch
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1. Preheat oven to 350. Coat deep-dish glass or ceramic pie dish or 9-inch square glass or enamel baking dish with cooking spray. Arrange fruit in double layer in prepared dish. (At this point, you may want to sprinkle a little sugar on the fruit, depending on how sweet or tart your fruit is. I didn't, but it was nice to have the tart fruit, and the sweet of the cobbler).
2. Blend tofu in blender or food processor until smooth, scraping down sides if necessary. Add vinegar and 1/4 cup water, and blend until smooth. Add sugar, vanilla and extract, puree 1 minute, or until sugar dissolves. Add dry ingredients and blend until smooth, thick batter forms.
3. Spread batter over fruit in baking dish. Bake 30-40 minutes, or until top is golden-brown and toothpick inserted in center comes out clean. Let stand 15 minutes before serving.
May be eaten then, or wrap cooled cobbler in foil, then in plastic wrap and freeze. Thaw and warm in oven 350 for 20 minutes or until filling is hot and bubbly.
Freezing Tips:
Slice plums, apricots, nectarines, or peaches in half. Remove all pits, and peel peaches (other stone fruits don't need peeling)/ Arrange prepped fruit cut-side up on baking sheet, or arrange berries so that they are not touching one another on baking sheet. Freeze. Transfer to resealable plastic bags to store.
Thawing Tip:
Spread on baking sheet to thaw so that fruit retains its shape.
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Comments
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Your cobbler looks "Great", thanks for the recipe !! cd
catdad · 2010-08-16: 09:28
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Nicely done!
davidcardona · 2010-09-05: 09:37
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