If you’ve been following me for a while, you know that I developed my vegan desserts using oils instead of butter. That’s because when I moved from the traditional pastry kitchen to the vegan kitchen over 25 years ago, the only vegan butter available at that time was the awful hydrogenated stick margarine. It was extremely unhealthful, and it tasted nasty, too. Later, as the vegan margarines and butters became tastier and more readily available, I really had no need to use them. Plus, I try not to use palm oil fats. Well, times change, and now we have good quality vegan butters that are palm oil free, too, most notably Miyoko’s Creamery’s European Style Cultured VeganButter and Dawn Pascale’s Brooklyn Buttah. Both are delicious and palm oil free. If you cannot get vegan butter, you can make your own.
Today I’ve got a different kind of cobbler for you, made with vegan butter, and it is very easy. The butter is melted right in the baking pan. The easy to mix batter is spooned over the melted butter, but it is not stirred in. Next you add the fruit over the batter, sprinkle with a tablespoon of sugar and bake until set and golden brown. That’s it!
Any variety of ripe seasonal fruit can be used to make this delicious cobbler. When paired with subtle touch of ginger powder, berries, peaches, apples and pears work particularly well here. I created this recipe for the Essential Vegan Desserts Course at Rouxbe, and it’s been very popular. By the way, the next course starts August 15th. I’d love to see you in class! Well, as I knew I’d be leaving for NAVS Vegetarian Summerfest today, I wanted to use up the fruits and other perishables in in my refrigerator. I had 1 cup of blueberries and 2 peaches – 1 white and 1 yellow – and the combination tasted so good. I served the cobbler on a plate that my great-grandmother passed down. She ate very differently, but I have no dounbt that she’d approve of this cobbler.
Vegan Fruit Cobbler
- 6 tablespoon vegan butter melted
- 1/2 cup all-purpose flour
- 1/4 cup whole wheat pastry flour
- 3/4 cup organic granulated sugar, plus additional 1 tablespoon sprinkling
- 1 teaspoon baking powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon fine sea salt
- 3/4 cup almond milk or soy milk, or coconut milk beverage
- 2 cups unsweetened fruit, sliced or berries or a mixture.
Position a rack in the center of the oven and preheat to 350°F.
Put the butter into an 8-inch square or 9-inch round pan and place in the oven to melt. Watch carefully so that the butter does not burn.
Whisk, measure and sift together the flour, sugar, baking powder, ginger and salt together into a medium-size mixing bowl.
Add the milk to the dry ingredients; stirring until just incorporated.
Pour the batter into the pan with the melted butter. Do not stir. Arrange the fruit over batter.
Sprinkle with the remaining tablespoon of sugar and move to the preheated oven.
Bake for 40 to 50 minutes, or until the batter is cooked through and the cobbler is lightly browned all over.
Remove from the oven and place the baking pan on a wire rack to cool slightly
Serve warm with ice cream or any complimentary non-dairy cream or sauce. It is very good served ‘naked’ too.
The next Esssential Vegan Desserts Course starts August 15, 2017! See the syllabus, FAQ, recipes and videos here: https://rouxbe.com/vegan-desserts/?partner=3831f916e9d453