Would you believe I’ve made it through 43 years on this planet without ever making a cobbler? And I don’t remember ever eating one either. What is a cobbler, you say? It’s baked fruit with fresh biscuit dough on top, which sounds spectacular! We had some soft apricots and plums to use up, so we adapted a peach raspberry cobbler recipe from the fantastic book Isa Does It. Yum!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($10 for one 8×8″ pan = 9 servings)
2 cups apricots, quartered – $3.00
2 cups plums, quartered – $3.00
1 nectarine, sliced – $0.99
1 lemon, juiced – $0.20
1/2 cup brown sugar – $0.26
2 tbsp cornstarch – $0.20
2 tbsp flour – $0.02
1/4 tsp salt – $0.01
6 tbsp soy milk – $0.14
1 tbsp apple cider vinegar – $0.27
1 1/2 cups white whole wheat flour – $0.26
1 1/2 tsp baking powder – $0.05
1/2 tsp salt – $0.03
3 tbsp brown sugar – $0.09
2 tbsp coconut oil – $1.10
2 tbsp margarine – $0.31
1 tsp vanilla – $0.20
1. Bake the fruit: Mix all the fruit filling ingredients together and spread out in a greased 8×8″ pan. Cover with foil and bake at 425F for 20 minutes.
While that’s baking, make the biscuit dough: In a small bowl, mix the soy milk and vinegar. Let it sit for a minute or two to curdle. In a large bowl, mix the flour, baking powder, salt, and brown sugar together. Add the coconut oil and margarine into the dry ingredients and rub it together with your fingers until it turns into crumbs. Mix the vanilla into the curdled soy milk, then add all the wet ingredients into the dry ingredients and mix into a ball of dough. Separate the dough into 9 even balls.
2. Take the baked fruit out of the oven, remove the foil, and drop the biscuit dough balls on top of the fruit. Bake again, uncovered this time, for another 20 minutes. The biscuits will get golden brown when it’s done, and the fruit mixture will bubble up. Remove the cobbler from the oven.
Use a large spoon to scoop out a whole biscuit and all the fruit underneath it into a bowl. Serve warm as is or with non-dairy yogurt/ice cream. Enjoy!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 2 = healthy-ish
- TOTAL: 17/18
If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!