nutritional information

Per 1-cup serving:

  • 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

Plum, Apricot, or Fig Cobbler

Plum, Apricot, or Fig Cobbler

Serves 8

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

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I tried this with gooseberries. It is great.

Jenny - 2014-07-06 22:06:15

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

Joel - 2012-08-03 00:50:54

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

Jon - 2012-03-16 18:49:44