from The Joy of Vegan Cooking (BUY THIS COOKCBOOK!!)
Blueberry Cobbler (VEGAN)
Servings/Yield 6 to 8
—
1 ⅓ cups unbleached all-purpose flour
3 tablespoons granulated sugar, divided
1 ½ teaspoon baking powder
½ teaspoon salt
5 tablespoons non-hydrogenated nondairy butter
½ cup nondairy milk, Almond milk is great
1 to 2 tablespoon nondairy milk, OR 1 to 2 tblsp melted non dairy butter, for brushing dough
4-5 cups organic blueberries, picked over, washed
½ cup granulated sugar
2 tablespoons unbleached all-purpose flour
1 tsp lemon or lime zest , (optional)
Method
FROM The Joy Of Vegan Baking Cookbook – BUY THE BOOK!
PREHEAT OVEN to 375 (190C)
Have ready an ungreased or 9 inch square baking pan or 8×10 inch rectangular baking pan at least 2 inches deep.
To make the biscuit dough, combine the flour, 2 tablespoons of the granulated sugar, the baking powder, and salt. When completely combined, add the nondairy butter and milk. Stir just until it forms a sticky dough and set aside.
To make the filling —
Wash and pat dry the blueberries (get rid of the stems). In a large bowl, combine them with the sugar, flour, and lemon zest (if using). Spread evenly in the baking dish.
Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit, or spread it out.
Brush the top of the dough with the remaining 1 to 2 tablespoons milk or butter and the remaining 1 tablespoon sugar. Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes.
Let cool for 15 minutes before serving.
Yield: 6 to 8 servings
SERVING SUGGESTIONS and variations:
If you want a flakier dough, the butter should be cold and cut in until the dough resembles coarse bread crumbs (but I like it just the way it is!).
13 year old tested… vegan approved. YUM!
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