Summer Fruit Cobbler
Ingredients
- 1 Tablespoon unrefined coconut oil
- 2 pounds fresh or frozen peaches or nectarines, peeled and sliced
- 1 cup sugar + 1 cup reserved
- 2 teaspoons corn starch + 2 Tablespoons reserved
- 6 ounces silken tofu (½ package), drained
- ¼ cup peach nectar juice + more if needed
- 1 Tablespoon apple cider vinegar
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 cup unbleached white flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup sliced almonds
- 2 Tablespoons raw sugar (optional)
Instructions
- Preheat oven to 350°. Grease a 9” baking dish with coconut oil.
- In a medium mixing bowl, toss prepared fruit with 1 cup sugar and 2 teaspoons corn starch. Arrange in baking dish.
- In a food processor, blend tofu, juice and vinegar until smooth. Add 1 cup sugar, vanilla and almond extract and blitz for 1 minute.
- Add flour, 2 Tablespoons corn starch, baking powder, baking soda, and salt and blend for about 2 minutes. If batter is too thick to process, add a little more juice 1 Tablespoon at a time, until a smooth consistency is achieved.
- Spread batter over fruit. Top with almonds and raw sugar. Bake for 30-40 minutes or until top is golden. Remove from oven and let stand for at least 15 minutes before serving. Enjoy!