Vegan Cherry Cobbler
Servings: 7 servings
Calories: 320.7kcal
Ingredients
Fruit layer
- 4 cups pitted fresh Rainier cherries or frozen, do not thaw
- ¼ cup organic cane sugar
- ½ teaspoon lemon zest ½ a lemon
- 1 tablespoon lemon juice ½ a lemon
- 1 tablespoon arrowroot powder or organic cornstarch
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
Topping
- 1 ½ cups all-purpose flour
- ½ cup almond flour or all-purpose flour, cornmeal, or whole wheat pastry flour
- ½ cup organic cane sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅓ cup vegan butter cubed or coconut oil, approximately 5 tablespoons
- 1 cup soy milk with 1 tablespoon lemon juice to make vegan buttermilk
- 1 tablespoons plain vegan yogurt optional
Instructions
- Preheat the oven to 375°F. Lightly butter a deep-dish 9-inch pie dish.
- In a large mixing bowl, combine the pitted cherries, ¼ cup organic cane sugar, lemon zest, lemon juice, arrowroot powder, vanilla extract, and almond extract. Place the fruit mixture in the prepared pie plate.
- In a medium mixing bowl combine the all-purpose flour, almond flour, the remaining organic cane sugar, baking powder, baking soda, and sea salt.
- Add the cubed vegan butter and mix it into the dry ingredients with your fingers, a pastry blender, or a fork.
- Add the soy milk with lemon juice, and vegan yogurt, if using, and gently combine just until mixed.
- Taking a large spoon, place the topping in dollops on top of the berries in the pie dish. Clump the biscuit in mounds to let steam to escape through the cherries and prevent sogginess.
- Bake the cobbler for 35 to 40 minutes until golden brown on top. Remove from oven and let cool for 20 to 30 minutes before serving warm. Top with dairy-free ice cream or coconut whipped cream.
Notes
- Leftover cobber can be stored at room temperature or in an airtight container in the refrigerator for up to 3 days. Before serving, reheat individual portions in a preheated oven at 350°F for about 6 - 8 minutes until warm.
- Clump the biscuit in mounds to let steam escape through the cherries and prevent sogginess.
- For the best results, ensure your vegan butter is very cold before cutting it into the dry ingredients. This will help create a tender, flaky biscuit topping that's perfect with the juicy cherry filling.
- You can double the recipe and bake it in a 9-inch x 13-inch baking dish. Bake for 45-60 minutes or until the cherry filling bubbles and the topping browns.
- The calorie count does not include optional ingredients.
