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Fruit Cobbler

Whenever I need to whip up a dessert, this is way faster and easier than pie. You can use whatever kind of fruit you have on hand (fresh or frozen) to make a filling and use the same basic topping and baking instructions. Exact amount of fruit is not important, just use no less than a quart of fruit for a 9x13" cobbler.

Cobbler crust:

• 1 cup whole wheat flour (or unbleached flour, or 50/50 mix)
• 1/2 cup sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 cup non-hydrogenated vegan margarine
• 1/2 cup soymilk

Combine dry ingredients. Cut in margarine until it resembles coarse meal. Dump in soymilk and stir to form a thick batter. Drop by spoonfuls over the surface of the fruit filling. It does not need to completely cover the fruit. Bake at 350 degrees for 30 minutes, then increase temperature to 400 degrees and bake 10 more minutes (or until nicely browned).

Filling:

Combine ingredients, pour into an oiled 9x13" glass pan, top with cobbler crust and bake.

Strawberry-Rhubarb

• 4 stalks rhubarb (about 12 oz.), cut into 1/2" dice
• 1/2 lb. strawberries, quartered
• 1 cup sugar
• 2 Tbsp. flour
• 1/4 tsp. salt

Blueberry-Peach

• Blueberries and sliced peaches to make 4 cups
• 1/4 cup brown sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1 Tbsp. lemon juice

Apple

• 4 cups diced apples (combination of granny smith and braeburn or other crisp apples) (don't peel)
• 1/2 cup sugar
• 1 Tbsp. cornstarch
• 2 Tbsp. water
• 1 Tbsp. lemon juice