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Nut, Egg and Dairy-Free Fruit Cobbler
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6 unpeeled plums, pitted and diced
3 pears, peeled, cored, and diced
2 cups (500 ml) fresh strawberries, hulled and sliced
3/4 cup (180 ml) sugar
1 teaspoon (5 ml) cornstarch
1 1/4 cups (310 ml) unbleached all-purpose flour
3 tablespoons (45 ml) sugar
1 tablespoon (15 ml) baking powder
1/4 teaspoon (1 ml) salt
6 tablespoons (90 ml) vegetable shortening
1/2 cup (125 ml) soy or rice milk
1 teaspoon (5 ml) vanilla extract
1 tablespoon (15 ml) sugar or maple sugar
In a saucepan, off the heat, combine fruit, sugar and cornstarch. Bring to a boil and simmer for about 2 minutes or until sugar has melted. Pour into a 20-cm (8-inch) square pan or a 2-litre (8-cup) soufflé dish. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a bowl, combine flour, sugar, baking powder and salt. Add shortening and combine with a pastry blender or your fingers until it is the size of peas.
Add soy (or rice) milk and vanilla. With a wooden spoon, stir until flour is moistened, but texture is still lumpy. Spread dough over fruit with your hands. Sprinkle sugar over cobbler.
Place the baking dish on a baking sheet. This will contain overflowing juices.
Bake for about 50 minutes or until a toothpick inserted in the centre of the dough comes out clean. Let rest for 10 minutes before serving.