Apple, Ginger & Rhubarb Cobbler
50 min
Dessert
10 ingredients or less
Servings
Total
50 minPrep
10 minCook
40 minSwap out
soy
Free from
peanut
tree nut
sesame
gluten
Ingredients
-
1 cup (240 mL)unsweetened soy milk
-
½ cup (100 g)granulated sugar
-
1 tsp (5 g)baking powder
-
5rhubarb stalks, peeled, cut into 1 cm pieces
-
2apples, cut into 2 cm pieces
-
½ Tbsp (3 g)fresh ginger, minced (optional)
-
¼ tspground cinnamon
Enjoy with
-
powdered sugar
-
vegan ice cream
Make your own
Directions
- Preheat the oven to 350°F (175°C).
- Put the coconut oil into a 6 x 10 inch (15 x 25 cm) baking dish, and place on the centre rack of the oven to melt.
- Meanwhile, mix the flour, plant milk, sugar and baking powder in a large bowl.
- In another bowl, combine the apples, rhubarb, ginger and cinnamon.
- As soon as the oil has melted, remove from the oven and pour the flour mixture into the dish. Do not mix!
- On top of the flour batter, place the apple and rhubarb mix. Again, do not mix!
- Place the baking dish back into the oven and cook for 40 minutes, or until the batter is golden and firm, but springy to the touch.
- Remove from the oven, let cool for a few minutes before enjoying with coconut whip, or a scoop of vegan ice cream!
Storage
- Store in an airtight container in the fridge for up to one week.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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