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Fresh and Fast Vegan
by Amanda Grant

This is comforting and delicious cobbler. You can substitute seasonal fruit for the apricots and raspberries. Pears and blackberries work well, as do apples and blueberries. Serve with soy yogurt.
preparation time: 20 minutes
cooking time: 35-45 minutes
serves 4


    • 1½ Ibs. fresh apricots, pitted and halved
    • 1 cup (8 ozs.) raspberries
    • 2 tablespoons (1 oz.) sugar
    • 1 cup (3½ ozs.) self-rising flour
    • 2 tablespoons (1/2 oz.) ground almonds
    • 1/4 teaspoon baking powder
    • pinch of salt
    • 1/2 teaspoon cinnamon
    • pinch of grated fresh nutmeg
    • 1½ tablespoons turbinado sugar, plus extra for dusting
    • 1 teaspoon vanilla extract
    • 2 tablespoons corn oil
    • 4 tablespoons soy milk


Preheat the oven to 400°F. Put the apricots, raspberries, sugar and water in a saucepan, and cook gently for about 3 minutes, until soft. Pour into an ovenproof serving dish. Set aside.

Sift the flour, almonds, baking powder, salt, cinnamon and nutmeg into a bowl. Stir in the sugar. Make a well in the middle of the dry ingredients. Mix the vanilla, corn oil and milk, and pour the liquid into the well. Mix well, drawing the dry ingredients into the liquid with a wooden spoon. Do not beat. The mixture should take on a dropping consistency. Drop 10 small spoonfuls of the mixture on top of the fruit, and dust with a little sugar. Bake for 30-40 minutes, until the topping is risen and golden. Serve warm.

each serving contains: Calories 275 • Protein 6g • Fat 8.5g (saturated 1g) • Carbohydrates 46g • Fiber 5g • Calories from fat 28% • Good source of vitamin C



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