Vegan Blueberry Cobbler Food

VEGAN BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350°F (180°C)
• Slightly oil a 9 x 13-inch pan with vegan butter or coconut oil. Add blueberries, sugar, cornstarch, and lemon zest and mix directly in the baking pan. Set aside.
• In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
• In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
• Place scoops of the dough mixture on top of the blueberries. Spread with your fingers or spoon - it doesn't have to be perfect at all!
• Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and blueberries are juicy and it is bubbly on the sides of the pan.
• To thicken the blueberry base, let cool for 20 minutes in the baking dish before serving.
• Serve with vegan vanilla ice cream or a dollop of coconut whipped cream

VEGAN BLUEBERRY COBBLER

Steps:

• Combine dry ingredients, add milk and whisk until smooth.
• Pour into greased casserole dish and sprinkle with blueberries.
• Bake at 350 for 40 minutes.

BLUEBERRY COBBLER

Steps:

• 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!

VEGAN BLUEBERRY PEAR COBBLER

Steps:

• preheat oven to 350 degrees.
• in small bowl combine the ground flaxseed and water, set aside to thicken.
• in large bowl, combine pears, blueberries, cinnamon, and 3 T sugar.
• transfer fruit to a 9"square baking dish.
• in medium bowl, mix together remaining sugar, cornstarch, flour, baking powder, and salt.
• stir in flax and maple syrup until just moistened.
• drop flour mixture onto fruit mixture.
• bake for 25 minutes or until the topping is lightly browned and the fruit is hot.
• serve with dairy-free whipped cream.

LOW FAT BLUEBERRY COBBLER FOR 2 (VEGAN)

Steps:

• Combine filling ingredients and place in a small baking dish.
• Mix crust ingredients until just blended.
• Scoop and dot over blueberries.
• Bake at 400°F until browned.

VEGAN BLACKBERRY COBBLER

Steps:

• Mix first 4 ingredients in a bowl.
• Cut in margarine with pastry cutter until crumbly.
• Mix in milk until just mixed.
• Mix together berries and sugar in a 3 quart saucepan over low heat.
• Mix cornstarch with cold water and add to berries.
• Heat until bubbly.
• Pour berry mix into greased 9x13. Put buscuit mixture on top of that by spoonfuls. Should cover all the berry-mixture.
• Bake at 350 for 30 minutes or until golden brown.