In lieu of whining about this weekend’s Winter Wonderland, and the fact that I still don’t know what it means to “layer,” the difference between snow shoes and snow boots (I think mine are boots?), or what distinguishes a cottage from a cabin, I will instead admire the crocheted booties and warm cider that kept me warm all the while.
Oh man. I need to re-learn how to crochet.
I also need butter, because the season is screaming for copious amounts of baked goods and I can’t make everything vegan just because I’ve run out of dairy.
In my defense, I made this cobbler even though I still had butter and eggs in the fridge. It doesn’t even have refined sugar.
From Halloween to New Year’s I tend to gain at least five pounds. That’s normal, right?
Even after thinking about it more, I still don’t know the difference between a cottage and a cabin. Winter cabin? Why can’t there be a summer cabin? Or a winter cottage?
And why do so many of my friends prefer Aunt Jemima’s pancake syrup over pure maple syrup?
Don’t resist the urge to take bites of this while whisking. Or right after you top the fruit. Or…after you bake it. Listen, I made a little extra because I knew I’d be nibbling.
So I bought these ramekins for $1 at a second-hand shop. They’re worth $25. It’s not a big deal. (And yeah, I always look up the actual price of things I buy from garage sales and second-hand stores to make me feel like I won something. Or that I’m smarter than the average consumer.)
Cobbler for breakfast? It could happen.
Vegan Pear Ginger Cobbler.
For the fruit:
2 medium sized pears, cored and cut into 1-inch chunks
1/2 tablespoon fresh ginger, minced
1 tablespoon whole wheat flour
1/4 teaspoon cinnamon
pinch of ground cloves
1/8 cup pure maple syrup
For the topping:
3/4 cup old fashioned oats
1/4 cup whole wheat flour
1/2 teaspoon cinnamon
1 tablespoon vegetable oil
1 tablespoon pure maple syrup
1/2 teaspoon vanilla extract
pinch of salt
pinch of cloves
Preheat the oven to 350 degrees Fahrenheit.
In a medium-sized bowl, toss the pears with all of the spices and maple syrup. Set aside.
In another medium-sized bowl, toss the oats, flour, and spices until nicely mixed. Whisk the oil, syrup and vanilla in a separate bowl, then add to the dry ingredients, being sure to coat all of the oats with some liquid.
Take 1/4 cup of the topping and mix with the fruit. Pour the fruit mixture into three small ramekins or one small casserole dish. Make sure the fruit reaches the top of the dish.
Cover with the topping and bake for about 35 minutes, until the cobbler has just begun to brown.
Serves three lucky, probably not totally, vegans.