I love being in my kitchen this time of year, where it’s warm and everything smells good and hot food is always being planned or prepped. Casseroles are always great for cooler weather, and Julie Hasson‘s newest and ninth cookbook title, Vegan Casseroles, is perfect for warming up your kitchen with her array of trademark retro flavors infused into the comfiest of comfort dishes—all with easy-to-follow recipes that everyone will love.
From one-dish appetizers to dutch oven and skillet casseroles and everything in between, Vegan Casseroles shows that you don’t need things like eggs, cheese and butter to create decadent comfort food favorites like truffled potato gratin, boozy baked penne with caramelized onions, roasted butternut squash casserole, baked penne with wild mushrooms and olive and sun-dried tomato quiche with hash brown crust.
Julie is known for her desserts and pies (she did open the original Babycakes Bakery in Los Angeles and is now the co-owner and head baker of Julie’s Original Gluten-Free Baking Mixes), so I thought I’d try a dessert recipe from the book first and decided on her bumbleberry cobbler. This was easy-as-pie to throw together and had a beautiful chewy crust which got softer towards the center and mingled perfectly with the bubbly berries throughout. We ate it straight out of the cast iron pan, and can’t wait to try more of Julie’s recipes as the weather gets cooler.
The kind folks over at Running Press have not only allowed me to share Julie’s cobbler recipe here, but are also running a Rafflecopter Grand Prize giveaway for 1 Breville Smart Oven, and five runner ups will receive a free copy of Vegan Casseroles.
Scroll to the bottom of this post to enter for a chance to win. The giveaway ends on November 12, and shipping is limited to the US … good luck!
Reprinted with permission from VEGAN CASSEROLES © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.
In my book, you can never have enough berry dessert recipes. Ever! This is another perfect berry dessert to add to your dessert rotation, no matter the season. One of the coolest things about this cobbler is that even though the berries go on the top, the batter below bakes up into a cake-like topping over them. I adapted this recipe from my pie book, The Complete Book of Pies.
Serves 4 to 6
4 cups (1 pound) fresh or frozen mixed berries, such as blueberries, blackberries, and raspberries (unthawed if frozen)
1 cup granulated sugar, divided
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup plain unsweetened soymilk or other nondairy milk
1/3 cup nonhydrogenated vegan margarine or coconut oil, melted
1 teaspoon pure vanilla extract
Preheat the oven to 350°F. Grease an 11 x 7-inch glass or ceramic baking dish.
In a medium bowl, toss the berries with 1/4 cup of the sugar.
In a separate medium bowl, whisk together the flour, baking powder, salt, and remaining 3/4 cup sugar. Add the soymilk, melted margarine, and vanilla, whisking to combine.
Scrape the batter into the prepared baking dish. Scoop the berries evenly on top of the batter (don’t stir, as the batter will rise to the top as it bakes).
Bake for about 65 to 70 minutes, or until the top crust is nicely browned and looks cooked through and the berries have formed a thick sauce. If it looks like there are a few spots where the batter isn’t cooked all the way through, which you can confirm by lightly touching the spots with your finger, continue baking for another 5 to 10 minutes, or until fully cooked through. Let the cobbler cool on a rack for 15 minutes before serving.
Gluten-Free: Substitute a mix of 1/2 cup sorghum flour, 1/4 cup superfine brown rice flour, 1/4 cup potato starch, and 1/2 teaspoon xanthan gum for the all-purpose flour.