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St. Patrick’s Day Vegan Cobbler

March 19, 2011

Of course, had to make green things for St. Patrick’s Day 2011! 🙂

Here’s a super easy cobbler; recipe jacked off Paula Dean. It doesn’t get more simple than this and the results are exquisite! Comforting, sweet, fruity; rather reminiscent of what we call, in Spanish, Capirotada.

Also, building off the principles of Vegan baking, I subbed in some of these ingredients (via LIVESTRONG). (Sorry, Paula! :p)

Ingredients

1 Cup Self-Rising flour
1/2 cup + 1/2 cup raw cane sugar
1/2 cup diced peaches
1 cup diced pears
1/2 stick vegan butter
1 cup water
Pinch Cardamom
3-4 Pinches Cinnamon
2 Pinches powdered ginger
All Natural Green Food Dye (I use Seelect or make my own.)
Mint leaf for garnish
Coloured Sanding Sugars for Garnish (I made yellow and green). I don’t think India Tree Sanding Sugars are Vegan so make your own this way. I do!

For Pudding:

1 cup plain (or vanilla, your call) Almond Milk. (You may use Coconut Milk or Soy, as well.)
1 tbsp corn starch
1 tbsp arrowroot powder
1 tsp extract of your choice. I used Pistachio Extract).
1 tsp Agave Nectar
Pinch of salt
Minced pears, peaches, sweetened dried cranberries
1-2 drops green food dye

Here we go!

Slice up Vegan Butter, place in 9×7 baking dish (I use one of my favourite pyrex vessels). Place in oven to melt completely. (Baking dish is not set in stone. You may bake this in something similar sized and feel free to adjust ingredients to bake larger batches in larger vessels).

Meanwhile, combine peaches, pears, water & half-cup cane sugar in sauce pan. Simmer, allow to reduce by half. The water, fruits and sugar will make a nice syrup.

While that’s working its magic, combine flour, cane sugar, cinnamon, cardamom, ginger and salt in bowl and stir to combine. LISTEN TO YOUR ELDERS & BETTERS! JUST LIKE MISS PAULA SAID, YOU WILL RUIN THIS RECIPE WITH THE WRONG FLOUR! If you don’t have self-rising flour, add a few teaspoons of baking powder and a pinch of salt to whatever you’re using. 2 or 3 tsps of baking powder should do the trick.

Slowly pour milk into dry ingredients and stir as you go. Stir with a spoon or whisk, your preference, till lumps are gone but don’t beat it to death.

Carefully remove baking dish from oven. Pour batter directly onto the butter. DO NOT STIR!

Next, ladle fruit directly onto batter in a bit of a scatter. ONCE AGAIN, DO NOT STIR! (It’s good to get a good amount of syrup in there, too, so your cobbler will be nice and juicy if you prefer it hot. Personally, I don’t use too much of the syrup but feel free to play with the ratio and find your comfort zone with baking this dish).

Sprinkle some coloured sanding sugar over the top for a bit of drama on the finished product.

Bake at 375-400 F (190-200 C) for 45 minutes. May be served piping hot, warm, room temperature or cold. In the pictures below, I chilled mine in the fridge and served it cold. I love the set state’s appearance. :p ~Also, serve with whatever you like; ice cream, whipped topping, fruit compote, jam, drizzles, plain. I served it with pudding!

For Pudding:

COMPLETELY dissolve cornstarch in bowl with 1 cup of milk.

Combine arrowroot, other cup of milk, agave nectar & salt in sauce pan. Stir to dissolve arrowroot powder. Bring to a simmer, stirring constantly.

Stir in cornstarch slurry and continue to simmer until thickened. It’s gonna happen fast so watch for it!

Remove from heat, add extract, cranberries, pears, peaches and a few drops of green food dye. Stir to combine. Pour into dish and cover lightly with plastic wrap so that the plastic touches the surface of the pudding. This prevents a film from forming on the top. Put in fridge to cool.

You can cool till the cobbler is done and top with semi-set pudding or wait till later and top fully set, cold pudding on a cooled cobbler. If, when you remove your pudding from the fridge and it seems it separated in any way, just stir it up again and it’ll be fine.

ADDITIONALLY, YOU MAY USE ANY STORE BOUGHT VEGAN PUDDING, such as Zen Soy. It will save you a lot of time. Vanilla is a good flavour to build on for this but Banana works awesome, too. Just dump your pudding in a bowl, add minced fruit, food dye, stir to combine, reserve till ready to serve.

Plate Cobbler. Top with pudding. Garnish with a mint leaf.

Post-Bake:

Plated & Ready for Face-Stuffing:


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2 comments

  1. Wicked! I’ve always read about kids that dislike veggies for their green color. I myself cannot identify with them; I’ve always loved wacky-colored foods and this recipe looks brill! xxx


    • I’m a huge fan of green things too! :p ~Let me know if you ever give this recipe a go, okay? What’s your favourite cobbler?



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