Blueberry Cobbler

Recipe by Chef Joey Z.
READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat your oven to 375'F.
  • Prepare an 8 or 9 inch square baking pan or a 8 x 10 inch rectangular baking pan that is at least 2 inches deep.
  • I used an 8 1/2 x 11 x 2 3/4 inch oval casserole dish for mine. So there are a few different size baking dishes you could use here.
  • FOR THE COBBLER DOUGH:
  • Combine the flour, 2 tablespoons of sugar, baking powder and salt in a bowl and mix until completely combined. I used a whisk and it did the trick.
  • Add the non-dairy margarine and milk to make a sticky dough. Set aside.
  • NOTE: You could also add the margarine cold (instead of melted) to the flour mixture for a flakier dough. That's what I did.
  • FOR THE FILLING:
  • Wash and dry the blueberries. I used a mixture of frozen blue and black berries. I just thawed them in the microwave and kept the juice. I wanted that because I like the taste of it.
  • In a large bowl combine the sugar, flour and lemon or lime zest if using.
  • Spread the fruit mixture evenly in the bottom of your baking dish.
  • Using a tablespoon scoop out the cobbler dough and distribute it evenly over the fruit. You can also leave the dough in blobs or spread it over the fruit evenly, its up to you.
  • Brush either the vegan margarine or non dairy milk over the cobbler dough and sprinkle with the remaining tablespoons of sugar.
  • Bake until the top is golden brown and the juices are thick and bubbly. This should take about 45-50 minutes.
  • Let cool about 15 minutes before serving.
  • Bon Appetit!