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7. Bake for 40 to 50 minutes or until cobbler dough is light golden brown and juices begin to bubble through the vents and around the edges. Remove from the oven, and cool on a wire rack for at least 30 minutes or until ready to serve.

BAKER’S BONUS

Many vegan egg substitutes are available, but this biscuit dough works best using Ener-G or Bob’s Red Mill Egg Replacer. Experiment with other egg substitutes (see Chapter 2) until you find the one you like best.

Apple Crisp

Fresh-from-the-orchard apples, tossed with cinnamon and brown sugar, bake under a crispy topping made of oats, whole-wheat flour, and more brown sugar and spices in this quick and easy crisp.

Yield:

1 (9×13-inch) crisp

Prep time:

30 to 40 minutes

Bake time:

45 to 55 minutes

Serving size:

1 piece

7 cups (about 6 or 7 large) peeled,

cored, and sliced apples (your

choice)

¼ cup unbleached all-purpose flour

1¼ cups light brown sugar, firmly

packed

¼ cup pure maple syrup

5 tsp. ground cinnamon

¾ cup whole-wheat pastry flour

1 cup rolled oats

¾ cup nonhydrogenated vegan

margarine, cold and cut into

small pieces

½ cup chopped walnuts (optional)

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking oil spray.

2. In a large bowl, with a large spoon or your hands, combine apples, unbleached all-purpose flour, ¼ cup light brown sugar, maple syrup, and 3 teaspoons ground cinnamon, tossing ingredients together to coat. Pour into the prepared baking dish.

3. In a separate large bowl, with a large spoon, combine whole-wheat flour, rolled oats, remaining 1 cup light brown sugar, and remaining 2 teaspoons ground cinnamon. Using a pastry blender or 2 dinner knives, cut in vegan margarine until mixture resembles crumbs. Add walnuts (if using), and spread evenly over apples.

4. Bake for 45 to 55 minutes or until crisp is nicely browned and apples are tender and bubbly. Cool on a wire rack for at least 30 minutes before serving.

Variation: For Apple Cranberry Crisp, reduce the apples to 4½ cups (about 4 large apples), and add 2 cups fresh or frozen whole or sliced cranberries.

BATTER UP!

Harder apples such as Granny Smith, Gala, Pippin, Rhode Island Greening, Braeburn, Rome, Northern Spy, Gravenstein, and Cortland are good choices for this crisp because they stand up to baking.

Strawberry Rhubarb Crisp

Fresh, ripe strawberries and tart rhubarb pair perfectly with a touch of cinnamon and cardamom in this crisp. A crumbly top nicely finishes off this classic dessert.

Yield:

1 (9×13-inch) crisp

Prep time:

30 to 40 minutes

Bake time:

30 to 40 minutes

Serving size:

1 piece

3 cups fresh strawberries, cut in ½

3 cups (about 3 medium stalks)

rhubarb, cut into 1-in. pieces

½ cup plus ¾ cup light brown

sugar, firmly packed

1 cup unbleached cane sugar

3 TB. cornstarch

1½ tsp. ground cinnamon

½ tsp. ground cardamom

1 TB. fresh lemon juice

1¼ cups unbleached all-purpose

flour

¾ cup nonhydrogenated vegan

margarine, cold and cut into

small pieces

1. Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking oil spray.

2. In a large bowl, with a large spoon or your hands, combine strawberries, rhubarb, ½ cup light brown sugar, ¼ cup unbleached cane sugar, cornstarch, ½ teaspoon ground cinnamon, ground cardamom, and lemon juice, tossing ingredients together to coat. Pour into the prepared baking dish.

3. In a separate large bowl, with a large spoon, combine unbleached all-purpose flour, remaining ¾ cup brown sugar, remaining ¾ cup unbleached cane sugar, and remaining 1 teaspoon ground cinnamon. Using a pastry blender or 2 dinner knives, cut in vegan margarine until mixture resembles crumbs, and spread evenly over fruit mixture.

4. Bake for 30 to 40 minutes or until crisp is beginning to brown and fruit filling is bubbly. Cool on a wire rack for at least 30 minutes before serving.

BAKER’S BONUS

In the winter off-season, when fresh strawberries and rhubarb aren’t available, frozen fruit