Plum, Apricot, or Fig Cobbler

• 2 lb. fresh or frozen, thawed, pitted, and halved plums or apricots, or trimmed, halved figs
• 6 oz. firm silken tofu ( 1/2 pkg.), such as Mori-Nu, drained
• 1 Tbs. cider vinegar
• 1 cup sugar
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup all-purpose flour
• 2 Tbs. cornstarch
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt

1. Preheat oven to 350F.
2. Coat deep-dish glass or ceramic pie dish or 9-inch square glass or enamel baking dish with cooking spray.
3. Arrange fruit in double layer in prepared dish.
4. Blend tofu in blender or food processor 2 minutes, or until smooth, scraping down sides if necessary.
5. Add vinegar and 1/4 cup water, and blend until smooth.
6. Add sugar, vanilla, and almond extract; puree 1 minute, or until sugar dissolves.
7. Add flour, cornstarch, baking powder, baking soda, and salt, and blend 2 minutes, or until smooth, thick batter forms.
8. Spread batter over fruit in baking dish.
9. Bake 30 to 40 minutes, or until top is golden-brown and toothpick inserted in center comes out clean.
10. Let stand 15 minutes before serving.
11. To freeze and enjoy later: Wrap baked, cooled cobbler in foil, then plastic wrap before freezing.
12. Thaw frozen cobbler, then remove plastic wrap and foil, and warm in 350F oven 20 minutes, or until filling is hot and bubbly.

silken, cider vinegar, sugar, vanilla extract, almond extract, flour, cornstarch, baking powder, baking soda, salt

Taken from www.vegetariantimes.com/recipe/plum-apricot-or-fig-cobbler/ (may not work)