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Late Plum Cobbler Vegan

End- season plums, baked under a vegan crust warmed with brown sugar. Your guests will never pass on this seasonal find.


plum cobbler in an individual teal ramkiken photographed by a flowering potted plant



My friend Linda is currently in the kitchen, demanding to know if our little model ( pictured) is done. So she can eat it. Seriously, this is how well a last minute dessert for Sabbat hustle recipe can go. Before now, I have never witnessed a plum cobbler. A creative plum pie, maybe. By the way we did top these with Kosher whipped topping (also vegan) before consuming. And the single serve style complimented the Shabbat table well. I put one near each plate.


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This recipe takes 10 min of prep time, 20 minutes cook time and yields 4 ramekin cobblers (although I did only cook the trio).


The supplies needed are: Ramekins, mixing bowl, cutting board and knife, fork, whisk, and spoon. The ingredients needed are 1 cup sifted flour, 2 tablespoons of vegan butter substitute, 5-6 fresh small plums, 1 tablespoon coconut oil, 1 teaspoon vanilla, 1/4 cup pure cane brown sugar, 1 teaspoon baking powder, 1/3 cup non-dairy milk.

ingrediants set out for use
Total cost $1.90, the plums were free from our local food pantry, so the price is just for the cobbler topping. Cost per serving $0.48

STEP 1 Preheat to 350 Degrees. In a medium sized bowl pour in the sifted flour and two tablespoons Vegan Butter. The butter should be straight from the refrigerator. Using a fork, smash and combine the butter and the flour.


Step two. Whisk into a combined, rocky texture

Step 2 Add in the 1 tablespoons coconut oil, 1 teaspoons vanilla, 1teaspoons baking powder, and 1/4 cup vegan brown sugar in to your medium sized bowl. Whisk together until combined.





Step 3 Pour in the 1/3 cup of non-dairy milk, combine. The batter should be a thick, but smooth consistency.








Step 4 Pit the plums, but do not skin. Cut into small slices. Use them to fill the ramekins 3/4 of the way full.








Step 5 Use the batter in the medium mixing bowl to cover the plums. Bake in the oven 20 minutes, then remove and place on cooling wrap. Serve warm, but closer to room temperature so your guests do not get burned.












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Late Plum Cobbler, Vegan

Prep Time 10 Minutes Bake Time 20 minutes Yields 4 Servings

  • 1 cup Sifted flour

  • 2 tablespoons vegan butter substitute

  • 5-6 small plums

  • 1 tablespoon coconut oil

  • 1 teaspoon vanilla

  • 1/4 cup pure cane brown sugar

  • 1 teaspoon baking powder

  • 1/3 cup non-dairy milk

Directions


  1. Preheat to 350 Degrees. In a medium sized bowl pour in the sifted flour and two tablespoons Vegan Butter. The butter should be straight from the refrigerator. Using a fork, smash and combine the butter and the flour.

  2. Add in the 1 tablespoons coconut oil, 1 teaspoons vanilla, 1teaspoons baking powder, and 1/4 cup vegan brown sugar into your medium sized bowl. Whisk together until combined.

  3. Pour in the 1/3 cup of non-dairy milk, combine. The batter should be a thick, but smooth consistency.

  4. Pit the plums, but do not skin. Cut into small slices. Use them to fill the ramekins 3/4 of the way full.

  5. Use the batter in the medium mixing bowl to cover the plums. Bake in the oven 20 minutes, then remove and place on cooling wrap. Serve warm, but closer to room temperature so your guests do not get burned.





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