Wednesday, December 15, 2010

Versatile Vegan Fruit Cobbler

Crust:
1 c. margarine (you can use shortening)
dash salt
1 1/2 c. white flour
2 c. sugar
2 c. oats
Mix together w/ pastry blender and set aside. Should be crumbly, not a ball of dough.

Fruit:
2 large cans peaches or 2 cans of berry pie filling
1 bag frozen blueberries or blackberries

Mix and pour into greased pan. Spread crust mixture evenly over top.

Bake at 350 to 375 degrees 40-50 minutes.

1 comment:

Matthew said...

I make something very similar at home. When it is not a fasting period, I use butter for the topping, but during the fasts I substitute coconut oil which is very good for you. I also will add a little unsweetened shredded coconut to the topping. I tend to use brown sugar instead of white sugar as I think it brings a little more flavor.