Vegan Vegetarian Cooking School

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Cobbler Topping

A versatile recipe.  Double if desired to completely cover fruit.* For Gluten Free Version see Tip's below.

3/4 cup whole wheat flour
3/4 cup unbleached flour (or whole wheat flour)
3 to 4 Tbsp raw sugar (or alternative)
1 Tbsp Ener-G Baking Powder
3/4 to 1 cup soy milk
1/4 cup vegetable oil (can use soy milk to reduce fat)
1 tsp vanilla extract
1/4 tsp almond extract, optional

Combine dry ingredients.  Whisk oil, almond extract, vanilla extract, and soy milk and pour into dry ingredients.  Stir quickly just until ingredients are mixed and spoon onto fruit filling of choice in a
9 x 13 pan (or 9 x 9 pan for a thicker topping).  Bake at 375°F for 35 to 45 minutes or until top is golden brown.

Serves 8
Preparation time: 15 minutes
Cooking time: 35 to 45 minutes
Ready in: 50 to 60 minutes

Nutrition (per serving): 167.7 calories; 7.5g total fat; 12mg sodium; 86.3mg potassium; 22.6g carbohydrates; 1.8g fiber; 5.4g sugar; 3.4g protein..

Tips ‘n’ Techniques
* If you double this recipe, it will cover a 9 x 13 pan quite well.  We like this recipe a bit “sparse” so the fruit bubbles through.

Fresh Peach Cobbler:  Place 8 to 10 cups fresh chopped peaches in pan and spoon on topping, baking as directed above.

Gluten Free Cobbler: use a GF white or yellow cake, for a topping.  Or use a muffin or biscuit recipe.


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