Cobbler With Port Macerated Figs

As your beloved neighbor and experienced chef, I would love to offer you a piece of my favorite pie so you feel a little better about the whole situation.

Spoiler alert! You will have to cook it yourself!

Cobbler is my favorite thing to make during fall. I don’t bake a lot, but this one I make almost every week of Sep, Oct, and Nov.

Pro tip: Leave cut figs in port for a little longer (like overnight) for a richer flavor. Use a good port that you would drink yourself. Please, don’t use cheap alcohol ever in cooking.

Serving size:

4 servings

Ingredients:

• 15 Ripe Figs

• 60 ml of good port wine

• 125g of all purpose flour

• 2 tsp of baking powder

• 80g of brown sugar

• 60g of vegan butter (yeah, the recipe is vegan btw!)

• 120 ml of pea milk

• 5 sprigs of thyme

• A pinch of salt

• Cooking spray

Nutritional value per serving:

• 438 Calories

• 11.2g Fat

• 77.2g Carbs

• 6.5g Fiber

• 6.6g Protein

Method:

Mix figs with thyme port and leave for 2-3 hours at room temperature or refrigerate overnight.

Heat oven to 350F/180C

Mix flour with sugar, baking powder and salt.

Melt vegan butter and mix it with pea milk.

Combine dry ingredients with wet until the smooth substance is formed.

Spray a baking dish with cooking spray and put figs with a little port and thyme at the bottom.

Put batter over the top and bake for 35-45 minutes or until the top is slightly browned.

Consume right away with a scoop of ice cream.