Vegan Blueberry Pear 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

PEAR & BLUEBERRY COBBLER

Steps:

• 1) Preheat oven to 350 degrees. Spray four individual ramekins with cooking spray, place them on a parchment lined sheet pan and set aside.
• 2) In a medium bowl mix the blueberries, pears, sugar, and lemon juice until the fruit is well coated. Set aside while you make the topping.
• 3) In a food processor pulse the brown sugar, oats, flour, cinnamon, and butter until well combined and mixture begins to come together into chunks.
• 4) Pour fruit evenly among the four ramekins and sprinkle the topping evenly over each one. I like my topping piled high! Bake for about 30 minutes or until fruit is bubbly and topping is lightly browned. Let sit for a few minutes before serving, or serve at room temperature. Great with vanilla ice cream!

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.

PEAR COBBLER

Steps:

• Mix pears with 1/2 cup sugar and let stand.
• Put margarine in 2-quart casserole and place in 325° oven until melted.
• Combine all dry ingredients, including remaining 1/2 cup of sugar.
• Mix well.
• Beat egg and add to milk.
• Slowly combine with dry ingredients to make a batter.
• Pour over melted margarine.
• Do not stir.
• Spoon pears on top of batter.
• Do not stir.
• Bake at 325° for 1 hour.
• Serve hot or cold.
• Cool Whip or ice cream topping is very good.
• I haven't tried this recipe, but after two reviews, I'm editing the recipe to cut the sugar in half.

BLUEBERRY PEAR COBBLER

Steps:

• Drain pears, save 3/4 cup juice.
• Pour pears and juice into a greased 2 qt baking dish.
• Sprinkle with the muffin mix.
• Dot with butter.
• Bake, uncovered, at 400* for 20-25 minutes, or until bubbly and light brown.

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.