nutritional information

Per Serving:

  • Calories: 318
  • Protein: 3 g
  • Total Fat: 4 g
  • Carbohydrates: 56 g
  • Sodium: 181 mg
  • Fiber: 5 g
  • Sugar: 57 g
Vegan

Gingered Apple-Berry Cobbler

Gingered Apple-Berry Cobbler

SERVES 12

Crowned with a hazelnut-gingerbread topping, this scrumptious cobbler is heavenly when served with a dollop of vegan whipped cream.
Filling
  • ½ cup chopped hazelnuts, toasted
  • 4 large or 6 medium-sized Granny Smith apples (24 oz.), peeled and sliced
  • 2 Tbs. lemon juice
  • 1 16-oz. pkg. frozen unsweetened strawberries
  • 1 cup frozen white grape juice concentrate
  • 1 cup dried cranberries
  • 1 cup light brown muscovado sugar
  • 2 tsp. pure vanilla extract
  • ½ tsp. ground cinnamon
  • 2 Tbs. cornstarch
  • 2 Tbs. cold water
Gingerbread Topping
  • 1 cup whole wheat pastry flour
  • ⅓ cup yellow cornmeal
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ¼ tsp. sea salt
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ⅛ tsp. ground nutmeg
  • Pinch ground cloves
  • ⅓ cup prune purée
  • ½ cup evaporated cane juice
  • 1 tsp. grated fresh ginger
  • 1 Tbs. powdered egg replacer
  • ¼ cup cold water
  • ½ cup plain soymilk
  1. Preheat oven to 275F.
  2. To make Filling: Place hazelnuts on baking sheet in single layer. Bake for 10 minutes, or until lightly toasted, taking care not to burn. Remove from oven. Increase oven temperature to 400F.
  3. Wrap nuts in clean kitchen towel, and set aside for 5 minutes until cool enough to handle. Rub gently to remove excess skin—some skin will remain. Set aside.
  4. Cut apples into pieces 1-inch wide and 1/4-inch thick, and place in large bowl. Toss with lemon juice, and set aside. Combine strawberries and juice concentrate in 3-quart heat-proof casserole. Cover, and cook over medium heat, 5 minutes, or until berries are thawed. Add apples and cranberries. Reduce heat to low, and add brown sugar, vanilla and cinnamon.
  5. Combine cornstarch and water in small bowl, and add to fruit. Cook 5 minutes, or until thickened. Remove from heat, and set aside.
  6. To make Gingerbread Topping: Combine flour, cornmeal, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves in bowl, and set aside.
  7. Beat prune purée, cane juice and fresh ginger with fork.
  8. Combine egg replacer and water in small bowl. Add egg mixture and soymilk to prune mixture.
  9. Fold flour mixture into prune mixture, and stir in hazelnuts. Spoon batter over fruit filling.
  10. Bake uncovered on center rack 25 minutes, or until topping springs back and filling is bubbly. Remove from oven, and serve.
October 2003

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