Photo by Vinita Punjabi
Use any fresh, ripe seasonal fruit – mangoes, strawberries and bananas are good options.
Preheat the oven to 375 ºF (190 ºC).
Place the sliced fruit in a bowl. Combine the preserves, lemon juice and nutmeg together in a separate bowl. Spoon over the fruits and mix gently. Sprinkle the whole wheat flour on the top and then mix again. Place in a 9″ pie dish. Bake for 20 – 30 minutes, until the fruit is cooked.
Place the oats and cornmeal in a bowl. Combine the date paste and vanilla extract and pour over the oats mixture. Mix well.
Remove the cobbler from the oven and reduce heat to 350 ºF (175 ºC). Crumble the oat mixture over the pie filling and return to the oven. Bake for an additional 15 minutes. Allow to rest for 15 minutes before serving. Scoop the cobbler out with a large spoon and serve with home-made vegan ice-cream for a special treat.
May be served warm or cold.
Serves 8
