Old-Fashioned Delight - cran-apple cobbler - Brief Article - Recipe

Vegetarian Times, Dec, 1999 by Kathy Farrell-Kingsley

Perfect for the holidays, our apple cobbler is naturally sweet and dairy-free

It doesn't take much effort to transform the juicy fruits of the orchard, vine or bramble into that most homespun of desserts: the cobbler. Just sweeten the fruit slightly, flavor it lightly and bake it topped with tender, flaky biscuits to absorb the warm, luscious juices. And during the holidays when your time is more valuable than ever, this easy-to-make treat is a wonderful way to share the warmth of the season with friends and family.

Despite its simplicity, a cobbler is still best made with an understanding of the ingredients. It's important to select fruits that are in season and ripe. Before you begin, sample the fruit to determine its sweetness and adjust the recipe accordingly. Adding just enough sweetener will intensify the fruit's flavor; too much will overpower it.

The biscuit topping for our cobbler uses healthier versions of the typical ingredients: white flour, butter and milk. Vegetable oil stands in for the butter, and soy milk, which imparts a rich flavor and texture, replaces the milk. Keep in mind that it's the tender handling of the dough that makes the difference between a decent biscuit and a superior one.

Pretty as it is to look at, a cobbler is even better to eat. Serve it warm for dessert or cold for breakfast. Any way you slice it, you'll discover that this homemade confection captures the holiday spirit impeccably.

Cran-Apple Cobbler

6 TO 8 SERVINGS DAIRY-FREE

3 lbs. Granny Smith apples,
  peeled, cored and
  thinly sliced (10 cups)
1 cup cranberries
1/3 cup arrowroot
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
1/8 tsp. ground allspice
1 cup brown rice malt syrup
  (see glossary, p.87) or 3/4 cup
  pure maple syrup
1 1/2 Tbs. fresh lemon juice

Biscuit topping

3/4 cup whole-wheat pastry flour
3/4 cup unbleached white flour
2 1/4 tsp. baking powder
1/4 tsp. Salt
1/4 cup vegetable oil
1/4 cup brown rice malt syrup
  or pure maple syrup
2 to 3 Tbs. soy milk

PREHEAT OVEN TO 400 [degrees] F. In large baking pan, combine apples, cranberries, arrowroot, cinnamon, nutmeg, salt and allspice. Add syrup and lemon juice and stir until blended. Cover and bake until apples are tender when pierced with a fork, 45 to 60 minutes.

Meanwhile, prepare topping. In medium bowl, mix both flours, baking powder and salt. In small bowl, whisk together oil, syrup and soy milk. Gradually add oil mixture to dry ingredients, stirring with wooden spoon just until dough sticks together.

Lightly flour sheet of wax paper; place dough on top. Cover with another sheet of wax paper.

Remove baking pan from oven; transfer fruit mixture to 1 1/2-quart baking dish. Roll out dough to thickness of 1/4 to 1/2 inch (should be slightly larger than dish). Carefully place dough on top of fruit, tucking down into edges of dish. Pierce dough with a fork in several places so steam can escape.

Bake until topping is golden, about 10 minutes. Transfer dish to wire rack and cool slightly before serving.

PER SERVING: 301 CAL.; 3G PROT.; 6G TOTAL FAT (1G SAT. FAT); 62G CARB.; 0 CHOL.; 166MG SOD.; 5G FIBER Recipe adapted from Sweet & Natural by Meredith McCarty (St. Martin's Press, 1999).

Kathy Farrell-Kingsley is food editor of Vegetarian times3