Fruit Cobbler With Vegan Custard

Serves: 6

Prep: 30 mins

Cook: 35 mins

Ingredients

For the filling:

3 peaches, cut into wedges

1 cup (140g) blackberries

1 tbsp. coconut sugar 1 tsp. corn starch

1/2 tsp. ground cinnamon

For the topping:

3/4 cup (90g) all-purpose flour

3/4 cup (75g) ground almonds

1 tbsp. baking powder

2 tbsp. coconut sugar

1/2 cup (120ml) plant-based milk

1/2 tsp. vanilla extract

1 tsp. apple cider vinegar or lime juice

1 tbsp. ground flax seed

2 tbsp. just boiled water

For the custard:

2 cups (500ml) plant-based milk

2 tbsp. maple syrup

1 tsp. vanilla extract

3 tbsp. cornflour

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
197	7g	31g	5g	6g

*nutrition per serving

Directions

1. Preheat the oven to 360°F (180°C).

2. Make a flax egg by combining the ground flax seed with the just-boiled water. Set aside to cool for 5 minutes.

3. Arrange the fruit in the base of an ovenproof dish. Mix the sugar, corn starch, and ground cinnamon together and sprinkle over the fruit. Stir to combine.

4. To make the topping, place flour in a bowl, add the ground almonds, baking powder and sugar. Mix in the milk, vanilla extract and apple cider vinegar or lime, then stir in the flax egg.

5. Now fold the wet ingredients into the dry and mix. Drop tablespoons of the mixture over the fruit. Place the dish into the oven and bake for 30–35 minutes until the top has browned.

6. For the custard, place half the milk in a small non-stick pot and leave the rest in a jug. Heat the milk with the maple syrup and vanilla extract, stirring until the sugar has dissolved. Mix the remaining milk with the corn starch.

7. Just before the milk boils, pour the corn starch mixture into the saucepan and stir constantly. Bring to the boil, stirring until the custard thickens. Transfer the custard to a bowl and serve with the fruit cobbler.