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.
- 2 lb. fresh or frozen, thawed, pitted, and halved plums or apricots, or trimmed, halved figs
- 6 oz. firm silken tofu (½ pkg.), such as Mori-Nu, drained
- 1 Tbs. cider vinegar
- 1 cup sugar
- 1 ½ tsp. vanilla extract
- ½ tsp. almond extract
- 1 cup all-purpose flour
- 2 Tbs. cornstarch
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
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.
July/August 2010 p.70