Thanksgiving: Vegan Apple Cranberry Cobbler

My husband’s favorite dessert ever is cobbler so it was pretty easy to decide what to make when we had so many CSA apples and cranberries! It was super deelish!!!

Have a wonderful and gentle Thanksgiving!!!

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Round 1: I used a pie pan. Loved the height but was so happy I used the baking sheet underneath!

 

Round 2: I used a cake pan so it wasn't as high up but barely made a mess :)

Round 2: I used a cake pan so it wasn’t as high up but barely made a mess 🙂

Apple Cranberry Cobbler  

Filling:
4 apples, peeled and chopped
2 cup cranberries
1/3 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 teaspoons cornstarch
juice of 1 lemon
dash of salt

8 tablespoons non-dairy butter (we used earth balance)

For the Cobbler Topping:
3/4 cup non-dairy milk (we used almond milk)
1 cup flour
1/2 cup sugar
2 teaspoons baking soda
dash of salt

  1. Preheat oven to 350 degrees
  2. Combine the Cobbler Filling ingredients in a large bowl.
  3. In a separate bowl, whisk together the topping ingredients.
  4. Melt the butter in a pie dish in oven. Remove from oven and fill with the filling. Pour topping over the fruit.
  5. Bake for approximately 1 hour (helpful to use a cookie sheet underneath to avoid a mess!), or until the juices are bubbling and the cobbler is golden.

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Vegan Peach Cobbler Pie

When we were out in Sag Harbor we went to every farmers market in the Hamptons. SO many fresh and colorful fruits and veggies 🙂
One of the markets we went to, The Milk Pail in Water Mill had beautiful peaches, so I couldn’t resist the 5 pound bag. Two years ago I had done the same thing (we had actually got to pick the peaches then) and made Raw Luscious Peach Cobbler. This year I figured although we LOVED that cobbler, to try a baked version. Michael’s absolute favorite dessert is cobbler so I always love to experiment with it. I looked up some different recipes and here is my interpretation. Yum!!!
Vegan Peach Cobbler Pie
makes 2 cobbler pies 8x8ish or round pie pans 
Sauce
1 cup flour
3/4 cup white sugar
2 teaspoon baking soda
3/4 cup soymilk
4 teaspoon vanilla
Crumbles
3/4 cup vegan butter, melted
1/2 cup white sugar
1 teaspoon agave nectar
pinch of sea salt
2 1/3 cup flour
Peaches
7-9 peaches, sliced or chopped
1/2 cup agave nectar
1 tablespoon nutmeg
  1. Pre-heat oven to 375 degrees.
  2. Toss the peaches with the agave and the nutmeg in baking pans and set aside.
  3. Mix all the sauce ingredients together until smooth and pour over peaches.
  4. Combine the crumbles ingredients into a crumbly dough with your hands. Sprinkle on top, completely covering the peaches and sauce.
  5. Place in the oven 35 minutes. Remove from oven and sprinkle another tablespoon of sugar onto both pies. Place back in the oven for 7 more minutes.
  6. Remove, let cool, and enjoy!

Parent’s Dinner Party – Dessert Time!

Although the meal was sooo good, dessert is always our favorite time! I made a deelish Fresh Mango Coconut Cobbler, my Mom brought yummy home-made vegan cookies and my Mother in Law brought amazing Jacques Torres Dark Chocolate and fresh fruit! How fabulous!!!

Thank you for coming over and sharing a wonderful meal with us!

Raw Mango Cobbler Goodness

Mom's Cookies

Decadent!!

Cobbler Filling

Fresh Mango Coconut Cobbler
Adapted from Ani Phyo

Cobbler Crust:
3 cups pecans, dry
1 teaspoon vanilla extract
3/4 teaspoon sea salt
1/2 cup pitted dates

For the crust, process pecans, vanilla, and salt in food processor with S blade. Add pitted dates and process until mixed well.
Sprinkle half of the cobbler crust onto the bottom of your pie dish, and set aside.

Cobbler Filling:

3 to 4 ripe mangos, peel, seed, slice (about 2 cups)
1 batch Orange Coconut Syrup, below

Place sliced mango into a large mixing bowl and toss with Orange Coconut Syrup.

Cobbler Coconut Syrup:
1/3 cup pitted dates
1/3 cup agave
3 Tablespoons coconut oil
1/2 teaspoon vanilla
2/3 cup water, as needed

Place all ingredients into blender, adding water as needed to make a smooth syrup. Pour syrup into bowl with mango, and mix well.
Scoop coated mango onto cobbler crust. Top with half of remaining cobbler crust and serve!
Will keep for 3-5 days in refrigerator. Try as a delicious way to start your day!
Mom’s Banana Nut Bread Cookies
adapted from vegweb.com

1 1/4 cup flour (unbleached, all purpose)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil
1/4 cup apple sauce
1/2 teaspoon vanilla
1 mashed banana
1 teaspoons baking powder
handful of walnuts, crushed

Preheat oven to 350 degrees.
Mix together flour, baking soda, cinnamon and salt in a small – medium bowl and set aside.
In a large bowl, mix together oil, sugar, and vanilla.  Mix in mashed banana and baking powder.
Add ingredients in the small bowl and stir well.
Once it is well stirred, lightly mix in the crushed handful of walnuts.
Drop by tablespoons onto lightly greased cookie sheet.  Bake 15-18 minutes

Luscious Peach Cobbler

I was loving all the gorgeous peaches that we picked yesterday so much that I decided to make a Raw Peach Cobbler. I know one of Michael’s favorite desserts is cobbler and I was so happy to make a raw version for us. We thought it tasted amazingly close to the original version! Either way it was so good!! This dish was also beyond fast to make and then to serve. The original recipe called for Pineapple in the glaze over the peaches, but instead I just used more peachy goodness.

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Luscious Peach Cobbler
Recipe adapted from Purely Delicious Magazine
Serves 6-8

Filling:
4 fresh organic peaches, with seeds removed

1/2 C fresh dates, pitted
2 fresh organic peaches, with seeds removed
2 T honey or agave nectar
1 T lemon juice
1/2 tsp. alcohol-free vanilla
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. sea salt

Topping:
1 C cashews
1/2 C pecans
1 T coconut butter
1/4 C dates, pitted
1/2 tsp. alcohol-free vanilla
pinch of sea salt

Preparation:
Slice peaches very thin and place them in a medium-sized bowl and set to one side. Process remaining filling ingredients in a blender or food processor until smooth. Pour over peaches and gently toss to coat well. Place mixture in cobbler dish. To make the topping, place all topping ingredients in a food processor and blend until well-combined, with the nuts finely chopped. Sprinkle over peaches and enjoy!

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