Fruit Cobbler

Fruit Cobbler

Details

Any variety of ripe seasonal fruit can be used to make a delicious one-bowl cobbler. Frozen fruit works well too. This is one of Fran's favorites and over time, she cut the amount of butter back from 6 tablespoons (3 ounces) to 4 tablespoons (2 ounces.) It worked a charm. You can try it both ways. When paired with subtle ginger, berries, apples and pears work particularly well in this recipe.
  • Serves: 4 to 6
  • Active Time: 15 mins
  • Total Time: 1 hr
  • Views: 14,252
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing & Baking the Cobbler

• 2 oz vegan butter, melted
• 1/2 cup all-purpose flour
• 1/4 cup whole wheat pastry flour (whole wheat or brown rice flour could be substituted)
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp ginger or cinnamon powder
• 1/4 tsp fine sea salt
• 3/4 cup almond or soy or oat milk
• Heaping 2 cups fruit (sliced) or berries

Method

Preheat the oven to 350°F (175°C).

Place 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. Remove as soon as it is melted, keep warm.

Whisk, measure and sift together the flour, sugar, baking powder, ginger and salt together into a medium mixing bowl.

Add the milk to the dry ingredients; stirring until just incorporated.

Pour the batter into the pan over the melted butter. Do not stir. Arrange the fruit over batter.

Transfer to the preheated oven and bake for about 40 to 50 minutes or until the batter is cooked through and nicely browned all over.

Remove from the oven and place on a wire rack to cool slightly. Serve warm with ice cream or any complimentary non-dairy cream or sauce.

13 Comments

  • Carol D
    Carol D
    I am confused. I thought that this course followed Forks Over Knives. All purpose flour?????? I thought that was a no no.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Carol - Nice to hear from you. We do work in collaboration with Forks over Knives on this program and they do include some recipes with AP Flour, sugar, etc. That said, you can certainly substitute for Whole Wheat Flour if you wish...all the best and thank you for learning with Rouxbe! Chef Kirk
  • Karen L
    Karen L
    I just signed up for this course after attending the Whole Conference, and seeing Ken Rubin's health oriented cooking demonstration. The first recipe I looked at was the fruit cobbler which is made with white flour and sugar. I am wondering whether I made a mistake. I thought this program was centered on whole-food plant-based nutrition concepts aimed toward improving health. I assumed you would be teaching how to use whole grain and fruit options etc. in place of things like while flour and sugar. Please advise if this recipe is an exception to the mainstay of the program. Thank you.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Karen and thank you for engaging with Rouxbe. I am so happy that you were able to see Ken at the Conference. I've worked with Ken for many years and he's truly amazing! With regard to your question - I double-checked with Ken and confirmed that some recipes in our ProPlant Program do include include some recipes with AP Flour, sugar, etc. That said, you can certainly substitute for Whole Wheat Flour if you wish...all the best and thank you for learning with Rouxbe! Chef Kirk
  • Marty H
    Marty H
    Is there a substitute for white granulated sugar? I could use maple sugar but then you have added more liquid to the receipe, is there a way to add the liquid and then add more flour, how much to add? Is there a ratio that can be used?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Marty and thanks for your question. In baking, I like to substitute 1 cup of white sugar with approx. 3/4 cup of maple syrup. In addition, I then reduce by 3 tablespoons any other liquids in the recipe for every cup of maple syrup used. I hope this helps and thanks for baking with Rouxbe! Chef Kirk
  • Jocelyn N
    Jocelyn N
    This did not work out for me as I am gluten free and pre-made gluten free flours really don"t behave like normal flours/ Also the margarine is not on the FOK programme
  • Alexia P
    Alexia P
    I am vegan for ANIMAL RIGHTS, not just for my own health and wellbeing so I'm really glad that you have recipes that someone like me can splurge on every once and a while too, thank you. <3.
  • Lauren L Rouxbe Staff
    Lauren L
    Hi Alexia. Thank you for your kind words. We are all on this journey for different reasons and luckily our bodies, the environment and the animals all benefit! I hope that you enjoy (ed) this cobbler! Lauren
  • Ruth B
    Ruth B
    This was sensational!! We eat a plant based, whole food diet 90% of the time so the flour and sugar was no problem and made the dish SO GOOD! I did one other exchange ... I used real butter. While I am largely a vegan, I think there’s nothing wrong with a little butter now and then. Great recipe Rouxbe.
  • Lorrette B
    Lorrette B
    I made it this evening and it was delicious. Since I’m gluten intolerant I did make a few substitutions. I used Pillsbury Gluten Free All Purpose Flour Blend and replaced the Whole wheat flour with Oat flour. I also used coconut sugar instead of granulated white sugar and increased the baking powder to 1,5 teaspoons. Thanks for the recipe.
  • Kate F
    Kate F
    This recipe suggests putting the fruit on TOP of the batter - doesn’t cobbler work the other way around?
  • Fran C Rouxbe Staff
    Fran C
    This is an unusual, very particular cobbler Kate. The batter is not stirred into the melted butter and the fruit is arranged over the top. Try it- it is delicious and easy! Fran

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