Friday, June 18, 2010

A Berry Satisfying Treat


What's more American than a blueberry cobbler in the summer?  With blueberries showing up by the truckloads in my local markets, I decided this beautiful, sunshiny summer day needed to be celebrated with a delicious dessert. This last batch I bought wasn't as sweet as I like, so of course cobbler is the best spa treatment for tart berries. Top it off with a scoop of yummy rice cream, and you're in business!

Fresh Vegan Blueberry Cobbler

4 - 6 C. Fresh Blueberries
1/4 c. Sugar
1 T. Corn Starch
1 C. All Purpose Flour
1/2 C. Raw Sugar
1 t. Baking Powder
1/2 t. Cinnamon
Pinch of Nutmeg
Dash of Salt
1 T. Organic Canola Oil
1 t. Vanilla
1/2 C. Soy Milk + 1-2 T. more if needed.
2 t. Sugar
1/2 t. Cinnamon

Preheat oven to 350. Spray 8 inch baking pan with non-stick spray. Combine blueberries, 2 T. Sugar 1 t. and corn starch in baking pan. Combine flour, sugar, baking powder, nutmeg, 1/2 t. cinnamon and salt in a bowl.  In another bowl, combine oil, vanilla and soy milk.  Stir briskly to combine. Make a well in the dry ingredient bowl, and add wet ingredients. Stir gently until just combined. Drop mixture using small cookie dough scoop. Sprinkle remaining cinnamon and 2 t. sugar over the dough. Bake for 30-35 minutes until dough is slightly brown and filling is bubbling happily. Serve warm and share with friends :)

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