My mom used to make the best peach cobbler. The best. I've tried and tried to veganize it in a way that still came out with that fluffy, cakey crust that crisped on top and soaked up juices from the fruit underneath. I never quite nailed it until I got a sample of the new Vegg Baking Mix to test drive. This is different from the original Vegg Vegan Egg Yolk, which I sampled a while back. (see post)
I am pleased as punch to report that the new Vegg Baking Mix was exactly what I needed to recreate Mom's cobbler crust. I had some cherries from a friend's tree in the freezer, so used those rather than the traditional canned peaches. The result was a big hit at the little dinner party we brought it too. Many thanks and big kisses to the genius egg impersonators at TheVegg.com. Now here's my updated recipe!
Fruit Cobbler - Vegg Style
About 2 cups fruit, canned or fresh, with juice
1 tsp Vegg Baking Mix, mixed with 1/4 cup water
1 cup brown rice flour (or any flour you like)
1 cup organic sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
1 1/2 T melted Earth Balance "butter"
Preheat oven to 375º.
Place fruit in an 8x8 or 10x10 baking dish.
Mix all topping ingredients, except butter, together.
Spoon the topping batter over the fruit, and drizzle with melted Earth Balance.
Bake at 375º for 35-45 minutes, or until the top is golden brown.
(Note - foil under the baking pan is a good idea in case of a bubble-over.)
Serve with your favorite vegan ice cream and prepare to swoon.