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Plum, Apricot, or Fig Cobbler

Unlike berries, which release a lot of liquid, plums, apricots, and figs thicken into a saucy compote when cooked, which means there’s no need for extra thickeners in this cobbler filling.

Ingredients: 

Ingredients: 

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2 lb. fresh or frozen, thawed, pitted, and halved plums or apricots, or trimmed, halved figs
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6 oz. firm silken tofu (½ pkg.), such as Mori-Nu, drained
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1 Tbs. cider vinegar
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1 cup sugar
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1 ½ tsp. vanilla extract
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½ tsp. almond extract
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1 cup all-purpose flour
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2 Tbs. cornstarch
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1 ½ tsp. baking powder
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½ tsp. baking soda
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¼ tsp. salt

Instructions: 

1. Preheat oven to 350°F. Coat deep-dish glass or ceramic pie dish or 9-inch square glass or enamel baking dish with cooking spray. Arrange fruit in double layer in prepared dish.

2. Blend tofu in blender or food processor 2 minutes, or until smooth, scraping down sides if necessary. Add vinegar and 1/4 cup water, and blend until smooth. Add sugar, vanilla, and almond extract; purée 1 minute, or until sugar dissolves. Add flour, cornstarch, baking powder, baking soda, and salt, and blend 2 minutes, or until smooth, thick batter forms.

3. Spread batter over fruit in baking dish. Bake 30 to 40 minutes, or until top is golden-brown and toothpick inserted in center comes out clean. Let stand 15 minutes before serving. To freeze and enjoy later: Wrap baked, cooled cobbler in foil, then plastic wrap before freezing. Thaw frozen cobbler, then remove plastic wrap and foil, and warm in 350°F oven 20 minutes, or until filling is hot and bubbly.

Nutrition Information: 

Calories: 
230
Protein: 
4 g
Total Fat: 
1 g
Saturated Fat: 
1 g
Carbohydrates: 
52 g
Cholesterol: 
0 mg
Sodium: 
242 mg
Fiber: 
2 g
Sugar: 
36 g
Yield: 
Serves 8

Comments on this Recipe

Tasty, but so moist that leftovers in my fridge developed visible mold within less than 24 hours.

5 stars. I picked the figs today and had them for dessert tonight. Easy to do and wonderful to eat. Another vegan winner.

I tried this with gooseberries. It is great.