After researching all manner of fruit-and-pastry desserts, I decided my fresh-picked Concord grapes would go in a cobbler. I based in on this recipe. My version uses less sugar because I didn’t seem to need more, and is vegan.
Ingredients:
- 2c grapes. It will be less than 2 cups after skinning and seeding.
- 113g Smart Balance (1 stick butter equivalent)
- 1c (100g) flour
- 1.5 tsp baking powder
- pinch salt
- 1c (200g) sugar (can be treated as a dry ingredient this time)
- 1c soy milk
- 1tsp vanilla
Process the grapes
Skin grapes, saving the skins.
Seed grapes, discarding the seeds. A coarse chinois would help, but I had to do it by hand.
You can freeze the grapes and skins for later.
Heat grapes and skins together in a saucepan until grapes fall apart a little. You can add a couple tablespoons of sugar here but they get sweeter from cooking, too.
Prep for baking
Preheat oven to 350F.
Melt butter in 10 inch cast iron skillet on the stovetop.
Make the batter
Mix dry ingredients in a bowl.
Using the well method, add wet ingredients to dry.
Assemble
Pour the batter into the pan.
Put the grapes on top of the batter. The batter will rise up during baking.
Bake
25-30 minutes.
If needed (pastry is spongy and done but not browned), broil a couple minutes to get the top golden brown.
Heat, Knives, and Chemicals 