Vegan Blueberry Cobbler
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Course
Dessert, Baked Goods
-
Cuisine
Vegan
Vegan Blueberry Cobbler
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
For the filling:
- 1 lb blueberries 2 pints
- 2 tbsp lemon juice
- 1/4 cup sugar
- 2 tsp cornstarch
For the topping
- 1/2 cup vegan butter
- 1/4 cup sugar
- 2 cups flour
- 2 tsp baking powder
- 2/3 cup soy milk
- 1/4 cup raw sugar or turbinado sugar, for sprinkling
Instructions
- Preheat oven to 350ºF
- In a large mixing bowl, stir lemon juice, sugar, and cornstarch until combined. Stir in blueberries to coat, then transfer to a buttered pie pan. Set aside.
- To make the topping, either use a food processor or a pastry knife to cut the butter into the sugar, flour, and baking powder until the butter is pea-sized. Add soy milk and blitz or stir until a dough forms.
- Take rough patches of dough and spread over the blueberries. Leave little gaps by the edges and in the middle of the cobbler for the blueberry juices.
- Sprinkle the top with the raw or turbinado sugar to get a nice, crispy top.
- Bake for 50 minutes until the top is golden and crisp and the blueberries have released their juices. You may want to put a baking tray underneath to prevent the juice from bubbling over into your oven.
- Remove from heat and let cool on a wire rack. This cobbler is best enjoyed when fully cooled, but if you're impatient like me, feel free to dig in once cooled enough to eat with a scoop of vanilla ice cream. The blueberries will be extra juicy if not completely cooled, but it'll still taste delicious.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
