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Blueberry Cobbler

What you need: 

2 pints blueberries

1/3 cup plus 1/4 cup sugar (I use Turbinado)

1 1/2 cups plus 1 tablespoon all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt (I use fine sea salt)

1 teaspoon grated lemon zest

6 tablespoons cold vegan butter substitute, cut into pieces (I use Natural Balance sticks)

3/4 cup plus 2 tablespoons vegan creamer (I use half Silk soy and half So Delicious Vanilla Coconut creamers)

 

 

What you do: 

1. Heat oven to 375 degrees. In a 9-inch deep dish pie plate (or shallow 1 1/2 quart baking dish), toss blueberries, 1/3 cup sugar, and 1 tablespoon flour.

2. In a medium bowl, combine baking powder, salt, lemon zest, and remaining flour and sugar. Add vegan butter and blend with your fingers or 2 knives until coarse crumbs form. Add creamer(s) and mix until a shaggy dough forms.

3. Drop mounds of dough over blueberry mixture. Bake until berries are bubbling and top is golden, 35-40 minutes.

4. Serve drizzled with creamer or vegan vanilla ice cream, if desired. This cobbler is wicked good.

Preparation Time: 
20 minutes
Cooking Time: 
35 - 40 minutes
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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