Vegan Cobbler For All

I just put up a post offering two different cobbler recipes. I figured I'd search for something a bit healthier. I have yet to try this recipe myself but I'm eager to make it.



Vegan Cherry Cobbler
Recipe by Media Thinker

serves 4

crumb layer
1 cup coconut
1 cup mixed walnuts and almonds
3 prunes
4 dried apricots

Process everything until crumbly. Set aside.

fruit layer
2 cups jarred sour cherries, drained very well
2 prunes
6 dried apricots
dash of cinnamon
dash of cardamom
honey or sugar (optional)

Process everything until smooth or only slightly lumpy. Sour cherries can be a bit too sour, so sweeten to taste with honey or sugar.

Layer the fruit and crumb mixtures into clear glasses for a fancy individual presentation, or make a big bowl for family style pig-out.

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Vegan Peach Cobbler
Recipe from Post Punk Kitchen

If you really don't want to to deal with all the peeling and chopping, you can use frozen peaches if you thaw them, but don't tell the food police I told you that.

Equipment: 9x13 baking pan large sauce pan big mixing bowl Ingredients For the Filling- 4 pounds ripe peaches, peeled (if desired) and thinly sliced 3 tablespoons unbleached white flour 1/2 cup pure maple syrup Zest of 2 lemons, finely grated 1 teaspoon pure vanilla extract 1 teaspoon ginger powder 1/2 teaspoon cinnamon For the Topping- 2 1/2 cups unbleached white flour 4 teaspoons baking powder 1/2 teaspoon salt 1/3 cup applesauce 2 tablespoons canola oil, plus some oil to brush the surface 1/3 cup maple syrup 1 cup soy milk 1 tsp pure vanilla extract 1/2 teaspoon cinnamon Directions Make the filling- In a large sauce pan, cook the peaches over low-medium heat, about 5 minutes, stirring occasionally, until the juices are being released. Sprinkle in flour, toss to coat. Add remaining ingredients, mix together and let cool. Then make the dough- Preheat oven to 400 In a large bowl mix together dry ingredients. In a seperate bowl wisk together wet ingredients, plus the lemon zest. Slowly pour wet into dry, mixing together dough with a wooden spoon or a firm spatula. Do not over work it. Then assemble the cobbler- Pour peach batter into 9x13 baking dish (if you have glass, that is best). Spoon dough mixture over the top, spread with a spoon. You can brush the top with a little oil, or spray it with a scant amount of oil (with real oil, not the aerosol kind). Put in oven and cook until peaches are bubbling and top is relatively firm, 15-20 minutes. If you have some crystallized ginger it is a really nice addition to the topping. Finely chop 2 tablespoons and add it to the dough while adding the wet ingredients.

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Vegan Blueberry Peach Cobbler
Recipe by Kansas City Vegan Examiner

½ cup flour
½ cup uncooked old fashioned oatmeal
½ cup brown sugar
1 ½ teaspoons baking powder
½ cup soymilk
¼ cup vegan margarine
¼ cup white sugar
1 tablespoon cornstarch
½ cup cold water
3 cups fresh peaches, peeled and sliced
1 cup fresh blueberries
1 tablespoon vegan margarine
1 tablespoon lemon juice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Preheat oven to 350 degrees.

In a medium bowl, mix together the first four ingredients. Add the soymilk and the ¼ cup of vegan margarine, cutting it in and mixing till smooth (although it will be lumpy with the oatmeal).

In a large saucepan over a medium high heat, mix together the white sugar, cornstarch, and water. Add the peaches first and cook till bubbly, about 5 minutes. Add the blueberries and cook another 5 minutes. Add the 1 tablespoon of vegan margarine, lemon juice, cinnamon, and nutmeg. Mix well and remove from heat.

Pour fruit mixture into an ungreased 1 ½ quart baking dish. Spoon the batter over the top of the fruit. Place the dish in the middle of the oven and bake for about 30 minutes or until the crust is brown and cooked all the way through. Remove from the oven and let cool for about 15 minutes before serving. Delicious topped with frozen vanilla Rice Dream or Silk vanilla yogurt. Enjoy.

As written above, this recipe turns out nice and soupy. If you prefer your cobbler/crisp less soupy, consider increasing the cornstarch and/or decreasing the water. Also, this recipe lends itself easily to doubling, in case you need to bring a big pan of something yummy to your next potluck or office or church meeting or social.

With written permission for use and adapting for vegans, Leanne’s Peach Berry Cobbler/Crisp from Leanne Ely, the Dinner Diva, at www.savingdinner.com, formed the basis for the above recipe for vegan peach blueberry cobbler/crisp, which is especially delicious when using fresh local peaches and blueberries from the farmers market.