Tuesday, July 6, 2010

Berry Cobbler

Nothing says the 4th of July like a dessert made with strawberries and blueberries.  Everyone knows about the flag cake, but I went a different route.  The recipe comes from Chef Chloe, whose blog I found after watching her win Cupcake Wars on the Food Network.  She made these delicious looking vegan cupcakes and her whole blog is filled with vegan recipes.  I want to try as many of them as I can.

1 1/3 cup flour
2 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup canola oil or margarine
1/2 cup non dairy milk (I used vanilla soy milk)

1/2 cup sugar
2 tbsp flour
1 tsp cinnamon
2 cups strawberries
2 cups blueberries

1/4 cup extra non dairy milk
1 tbsp sugar to sprinkle on top

Preheat oven to 375 degrees F.
In a small bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk the oil and milk and add to the flour mixture. Mix with a wooden spoon until thorough combined and dough like, but do not overmix.
Whisk together the sugar, flour, and cinnamon and then add to the berries. Toss until the berries are coated with the sugar mixture.

1. Pour berries into a 9in baking pan or distribute evenly into eight ramekins. Using a tablespoon, scoops lumps of dough on top of berries.
2. Brush the top of dough with extra almond milk and sprinkle sugar liberally.
3. Bake for 45min or until dough is cooked and lightly browned on top. Rotate after 20min so that it bakes evenly.
Get recipe here

fresh from the oven

I followed the recipe as written, using vanilla soy milk and Blue Bonnet. I forgot to rotate the cobbler, but I think it still came out the way it's supposed to.  Chloe has a recipe for vanilla bean whipped creme, but I topped mine with Cool Whip. This would be perfect for a barbeque or any time you want a quick and easy dessert for a crowd or yourself. Definitely a keeper!

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