Red Raspberry Cobbler (Dairy Free)

Name: Red Raspberry Cobbler (Dairy Free)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 9 serving(s)
Ingredients: 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; 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

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Recipe by Chef Joey Z.

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: 55mins

SERVES: 9

UNITS: US

INGREDIENTS

Nutrition

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

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

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