Red Raspberry Cobbler (Dairy Free)
photo by Chef Joey Z.
- Ready In:
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
- 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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RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)