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!
Bumbleberry Cobbler
- Yield: 4-6 servings
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
- 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
- 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.
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.
Lauren says
I can't wait to cook from this one! Looks amazing!
Jody says
I would try the butternut squash casserole first! Perfect for fall.
Michael says
The recipes sound great. Thanks for the giveaway.
Megan Becker says
Oh man, that cobbler looks delicious! And I just might have all the ingredients at home already…
Mary Lang says
Whatever that is on the front cover looks like a good place to start!
Jennifer K says
Holy smokes that cobbler looks good. I just got the book a few weeks ago. I made the Spinach Florentine pasta and it was sooo creamy and satisfying. Thank you for this giveaway contest!
sarahhhhhh says
butternut squash! I can't get enough of it
Cole Sarar says
Oooh, that truffled mac sounds like a thing to be desired!
christina says
That cobbler looks great! I want to try that recipie!
T Bailey says
I think I'd like to try the roasted butternut squash casserole.
Jennifer Manriquez says
Oh my gosh. The cobbler looks AMAZING!! I want to try it. Get in my belly, cobbler!!
Marisa Rospos says
Yum!
Anonymous says
Truffled potato gratin
Lisa Brown says
I would try making the Tamale Pie recipe
kzcakes says
I want to try the enchilada casserole! I love mexican casseroles <33
Bridget Meghan says
I normally make blueberry crisp, but I am going to have to try this cobbler! I would love this mini oven so I wouldn't have to heat up the whole house with the big one
Heather says
Definitely going to have to try this!
Carolina L says
One of the things I have struggled with since cooking more plant-based foods is how to re-train my brain to come up with casserole recipes that do not involve dairy milk and cheese – LOVE this concept!!
Jill says
I would love to win this and try out some new recipes
Sophia says
Oh, I want this cobbler right now! And that boozy penne sounds amazing!
susan says
I look forward to this book. I love casseroles.
April - The Traveling Austin Vegan / Knightime Creations says
The cobbler looks delicious, and I'm very glad that there's a gluten-free option there, so that my mother can enjoy it with me!
birdgherl says
Just in time for winter!!
Christina says
I think I'm going to have to check this book out! Yum!
mollyjade says
I love casseroles. I'm really looking forward to trying her bread pudding recipe since that's my favorite dessert.
Brenda Haines says
Any of the pasta bakes, yum! Thanks for the chance!
Birdie Bee says
What an awesome oven that I would love to cook the olive and sun-dried tomato quiche with hash brown crust in.
rika@vm says
That looks…..soooooooooo delicious! Yummmy!
M says
I don't have a copy of the book so don't know yet what I would like to try. I do know that I'm looking forward to seeing my cast iron pan get some serious action when I do get a copy of it, though.
Michelle says
I would like to try some of the Mexican casseroles.
Ashley says
Thanks so much for the chance to win! I love casseroles, especially in the fall!
Bobbie || the vegan crew says
Boozy baked penne with caramelized onions!
Anonymous says
I want this cookbook so badly! lol411@ymail.com
Anonymous says
I have been looking for a vegan book just like this!
betty moreno says
I like casseroles, thanks
Elizabeth says
I will go straight for the Tamale Pie recipe!
Bridgette Furrow says
I would try the tator tot casserole first just because my husband would love it!
Lili Hastings says
Can't wait to try these delicious looking casseroles, love them!
linda s says
love butternut squash!
Michelle Blanken says
Wow. As a brunch fanatic, I have to say the olive and sun-dried tomato quiche with hash brown crust is calling my name.
Amanda Sakovitz says
id love to try the Tamale Pie
Anonymous says
I made the bumbleberry cobbler in the cast iron skillet for a potluck this weekend. Yummy! Had many compliments on it at the potluck. Someone even asked for the recipe! And I shared it with another friend out west who went out that afternoon and bought the ingredients to make one for her potluck. Your site is bookmarked for future recipes. Looking forward to trying more! Thanks! And congratulations for being the 2014 First Place Winner on the Women's Vegan Food Blog!
erinwyso says
So happy you liked! I am a huge fan of Julie's recipes, too. Thanks for your kind words about the blog. 🙂