from The Joy of Vegan Cooking (BUY THIS COOKCBOOK!!)
\nBlueberry Cobbler (VEGAN)<\/p>\n
Servings\/Yield 6 to 8<\/p>\n
—
\n1 \u2153 cups unbleached all-purpose flour
\n3 tablespoons granulated sugar, divided
\n1 \u00bd teaspoon baking powder
\n\u00bd teaspoon salt
\n5 tablespoons non-hydrogenated nondairy butter
\n\u00bd cup nondairy milk, Almond milk is great
\n1 to 2 tablespoon nondairy milk, OR 1 to 2 tblsp melted non dairy butter, for brushing dough
\n4-5 cups organic blueberries, picked over, washed
\n\u00bd cup granulated sugar
\n2 tablespoons unbleached all-purpose flour
\n1 tsp lemon or lime zest , (optional)
\nMethod<\/p>\n
FROM The Joy Of Vegan Baking Cookbook – BUY THE BOOK!<\/p>\n
PREHEAT OVEN to 375 (190C)<\/p>\n
Have ready an ungreased or 9 inch square baking pan or 8×10 inch rectangular baking pan at least 2 inches deep. <\/p>\n
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. <\/p>\n
To make the filling —
\nWash 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.<\/p>\n
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. <\/p>\n
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.<\/p>\n
Let cool for 15 minutes before serving. <\/p>\n
Yield: 6 to 8 servings<\/p>\n
SERVING SUGGESTIONS and variations:
\nIf 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!).<\/p>\n
13 year old tested… vegan approved. YUM!<\/p>\n","protected":false},"excerpt":{"rendered":"
from The Joy of Vegan Cooking (BUY THIS COOKCBOOK!!) Blueberry Cobbler (VEGAN) Servings\/Yield 6 to 8 — 1 \u2153 cups unbleached all-purpose flour 3 tablespoons granulated sugar, divided 1 \u00bd teaspoon baking powder \u00bd teaspoon salt 5 tablespoons non-hydrogenated nondairy butter \u00bd cup nondairy milk, Almond milk is great 1 to 2 tablespoon nondairy milk, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[24],"tags":[84,85,86,31],"class_list":["post-222","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-blueberry","tag-cobbler","tag-dessert","tag-vegan"],"_links":{"self":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/222","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/comments?post=222"}],"version-history":[{"count":3,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/222\/revisions"}],"predecessor-version":[{"id":224,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/posts\/222\/revisions\/224"}],"wp:attachment":[{"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/media?parent=222"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/categories?post=222"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/popvegonline.com\/blog\/wp-json\/wp\/v2\/tags?post=222"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}