Red Raspberry Cobbler (Dairy Free)

I try to be conscientious about the ingredients I use to make my recipes. In this cobber I used StahlBush Island Farms raspberries. They are a sustainable farm group. These raspberries are Organic and grown right here in the Good Ole' US of A. I feel good about that! The raspberries aren't overly tart which is nice. When I thawed them they weren't runny, but quite firm. However once cooking them that all changed. I noticed that there is a lot of raspberry juice in the bottom of the pan. If you don't like this you might want to add more thickener to suit your tastes. The crust I used in this reminds me a lot of short cake crust...yummy!

• Ready In: 55 mins
• Serves: 9

Ingredients

• FOR THE FRUIT LAYER

• 4 (10 ounce) bags frozen raspberries (thawed)
• 3⁄4 cup raw sugar
• 3  tablespoons  granulated tapioca
• 1  tablespoon arrowroot flour (or other starch thickener)
• 1  pinch nutmeg (optional)
• 2  tablespoons  cold vegan margarine

• FOR THE TOPPING

• 1 1⁄2 cups  white  spelt flour
• 1  tablespoon arrowroot flour
• 1  teaspoon  non-aluminum baking powder
• 1  pinch sea salt
• 1  medium egg
• 2⁄3 cup  coconut milk  coffee creamer
• 1  teaspoon vanilla extract

Directions

1. FOR THE FRUIT LAYER:.
2. Put all the thawed raspberries in a buttered 9" baking dish.
3. Sprinkle with the sugar, nutmeg, tapioca and arrowroot flour. Dot with the cold vegan margarine. Set aside and prepare the topping.
4. FOR THE TOPPING:.
5. In a food processor combine the spelt flour, arrow root flour, baking powder, egg, coconut creamer and vanilla extract.
6. Pulse until just combined. It won't matter if there are still a few chunks of margarine here and there. Don't over process!
7. Drop by spoonfuls on to the prepared fruit.
8. Sprinkle with 1/2 teaspoons sugar.
9. Bake at 350'F for 30-40 minutes. The top crust should be golden.
10. Serve warm.
11. Bon Appetit!