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Bumbleberry Cobbler

Bumbleberry Cobbler


Description

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.


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F. Grease an 11 x 7-inch glass or ceramic baking dish.
  2. In a medium bowl, toss the berries with 1/4 cup of the sugar.
  3. 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.
  4. 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).
  5. 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.

Notes

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.