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Vegan Planet: Berry Cobbler

Thursday, June 17, 2010

 

Berry Cobbler


It happens every year. Without planning, it always seems that I use up the last bit of frozen blackberries from the previous season right around the time when the new season’s berries are making their way towards ripeness.

In the last few days, a huge volume of flowers on my old tangle of blackberry bushes have given way to an equally prodigious amount of green berries that should begin to ripen in a couple weeks. As if on cue, I combined my last bag of frozen berries with some fresh blueberries and strawberries to make a berry cobbler. The single remaining container of blackberry coulis in the freezer will no doubt be enjoyed in the next few weeks, just as we prepare to pick berries and start the delicious cycle all over again.

This berry cobbler is a variation on the Mixed Fruit Cobbler recipe from Vegan on the Cheap. The original recipe uses peaches, plums, and pineapple, but as I say in the headnote, you can substitute any fruits you prefer, so I did an all-berry version.

Instead of making the cobbler in the usual baking dish, this time I made individual cobblers in mini-springform pans. After baking and cooling for a few minutes, I placed each mini-cobbler in a shallow bowl and removed the sides of the springform pan. It makes a cute presentation this way and, as with any cobbler, is even better when served warm with a scoop of vegan vanilla ice cream. Here’s the recipe:

Mixed Fruit Cobbler
Use whatever fruit combination you wish — you should have about 4 cups of fruit filling total.
(Recipe from Vegan on the Cheap by Robin Robertson © 2010, John Wiley and Sons.)

3 to 4 ripe peaches, peeled, halved, pitted, and chopped
3 ripe plums, peeled, halved, pitted, and chopped
1 (15-ounce) can pineapple chunks, drained, reserving 2/3 cup juice
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegan margarine, melted
1 teaspoon pure vanilla extract

1. Preheat the oven to 350°F. Grease a 9-inch square baking dish. Combine the peaches, plums, and pineapple in the bottom of the prepared dish and set aside.
2. In a medium bowl, combine the flour, sugar, baking powder, and salt. Stir in the pineapple juice, margarine, and vanilla and mix until well blended.
3. Drop the dough onto the filling with a large spoon to cover. It's okay if it's uneven: rustic is good. Bake until the topping is golden brown and the fruit filling is bubbling, about 50 minutes. Serve warm.

Tips and Variations:

1. If your fruit is less than perfectly sweet, mix about 2 tablespoons of sugar into the fruit. (You can also add 1/2 teaspoon or so of cinnamon or other spice, if you want to.)

2. If you prefer your fruit filling to be more “saucy” than “juicy” sprinkle on a heaping teaspoon of cornstarch when you add the sugar and mix in to coat the fruit.

3. When you spoon on the topping, keep it thin near the middle of the cobbler so that it bakes all the way through.

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Comments:
This sounds delish! I can not wait to try it. I love cobbler! Just bought your new book yesterday...already had the slow cooker one and did not even know it was by the same person! I was wondering if you would help me out a little...I am a new vegan and am having trouble figuring out whether some things are vegan or not. Like crackers and different kinds of breads. Are there any resources out there to help me with that kid of thing? I have been vegetarian for 15 years but being vegan is much harder for me so far just because I do not know what things are. Thank you for any help!
 
Hi Kim, Congrats on going vegan! And thanks for buying my new book.
As for resources about what products are vegan there's a site called "I Can't Believe It's Vegan" that lists products (by category) that are vegan. Here's the link:
http://www.peta.org/accidentallyVegan/default.asp
Hope this is helpful. Let me know if you have any questions about any of my recipes. You can e-mail me through my blog or website. Good luck!
 
lovely, I will make it this Sunday...thank you.

http://nuestracena-vegancuisine.blogspot.com
 
Great, Millie. I hope you enjoy it.
A tip: when you spoon on the topping batter, keep it kind of thin in the center so that it cooks through completely. (it's a biscuity crust)
 
I got your book about a month ago and I love it. It's great to see a picture of recipes I haven't tried yet, like this fruit cobbler. It makes me want to try it.

I made your cupcakes with peanut butter icing and they were a huge success!
 
Thanks, Babette. Glad you're enjoying the book. (Those cupcakes are a favorite at my house too.)
For more recipe photos, check out the Amazon page for Vegan on the Cheap (and click on the food photos posted under the book cover. You can also find photos on the Vegan Appetite blog (Tami tested several of the recipes) and on the Two Vegan Boys blog (Krys is doing a "cook through" of the book).
 
Made this for Fathers Day treat and it turned out great! Any suggestions on what juice to use when you are not using the canned pineapple? I used berries and peaches in my cobbler and just happened to have some pineapple juice in a can so I used that but I was just wondering in case I have none next time.
 
Kim, I'm glad you enjoyed the cobbler. As for a substitute for the pineapple juice, it would be best if the fruit juice could mirror one of the fruits you use such as peach nectar if you use peaches, or apple juice if you use apples, etc. However I wouldn't recommend using a dark juice (such as blueberry) since it would probably turn the topping an odd blue color! You can, instead, use a non-dairy milk instead of the juice and it will work just fine.
 
This looks so good. The pictures are beautiful and the recipe sounds so tasty! I love all kinds of berries but blackberries are my favorite. We will have delicious raspberries soon up here in Wisconsin and I'm looking forward to them. Thanks for sharing!

jessyburke88@gmail.com
 
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