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Title: Cranberry - Apple Cornbread Cobbler
Categories: Magazine Vegetarian Fruit Cake
Yield: 6 Servings
| 3 | c | Fresh or frozen cranberries; |
| . rinsed & drained | ||
| 1 1/2 | lb | Sweet apples; peeled, cored |
| . diced | ||
| 3/4 | c | Maple syrup |
| 1/4 | c | Orange juice |
| 2 | tb | + 3/4 cup flour; all-purpose |
| 3/4 | c | Cornmeal |
| 1/4 | c | Sucanat or maple syrup |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3/4 | c | Rice or soymilk |
| 3 | tb | Canola oil |
| 4 | oz | Silken tofu; drained |
Mary F. Taylor's down-home cobbler makes a delightful addition to a Sunday supper during the holiday season. If you like, dress it up with a scoop of nondairy "ice cream" or sorbet. Use Golden Delicious, Fuji or Jonagold apples.
DIRECTIONS:
Set rack in center of oven and preheat to 350øF. Place cranberries, apples, syrup and juice in medium saucepan. Bring to boil, stirring often. Reduce heat to slow boil and cook, stirring often, until most of cranberries have popped, 5 to 7 minutes. Remove from heat and transfer to shallow 1 1/2-quart baking dish that is about 3 inches deep. Stir in 2 Tbsp flour and set aside.
Stir 3/4 cup flour, cornmeal, Sucanat, baking powder and salt together in medium bowl. Place rice milk or soymilk, oil and tofu in blender or food processor. Blend until smooth. Stir wet ingredients into dry ingredients until just blended.
Pour batter evenly over fruit mixture. Bake until top of cobbler has lightly browned and fruit has begun to bubble up around edges of pan, 35 to 40 minutes. Cool on rack at least 10 minutes before serving.
Makes about 6 to 8 servings.
Cobbler can be kept at room temperature for several hours and then reheated just before serving. ** Natural Health -- Dec 96 **
Formatted for your use by The WEE Scot -- paul macGregor
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