Most weekends, I find a recipe I want to make, only to come home and find I have none of the ingredients. Never one to deprive myself of dessert, I "made it work"with this amazing blueberry cobbler, a recipe altered and veganized from the Blackberry Cobbler recipe in Mary Engelbreit's Sweet Desserts Cookbook. She actually only does the artwork in the cookbook, so I'm not really sure why her name gets such big letters and not the chef, but whatever. The book is full of simple, too-sugary, buttery desserts. Her intentions are all good, and with some changes the recipes can be adapted for the sweettoothed vegan.
 |
| Messy is beautiful, beautiful is messy. |
This cobbler is DELICIOUS. Now, I have a real bias toward my beloved blueberry, and other fruits can be used in place, but the blueberries really add a lot. This dessert went unbelievably
fast, if I didn't have blueberry staining all over my mouth and hands, I probably would have mistake the whole thing for a wonderful dream.
Topping:
3/4 c whole wheat flour
1/3 c sugar
1 t baking powder
1/4 t salt
3 T vegetable oil (I used grapeseed)
1/3 c + 1 T almond milk
Filling:
2 c fresh or frozen blueberries
1/4 c sugar
2 1/4 t whole wheat flour
1/16 t allspice
Heat oven at 375F.
Mix dry topping ingredients in a small bowl. Press in oil and almond milk until mixture has a crumbly texture. Set aside.
Mix filling ingredients together in a medium bowl. Pour into an ungreased pan or pie tin. Drop topping on blueberry filling, in spoonfuls until well covered (it will spread).
Bake for about 20 minutes, until topping is golden brown and filling is bubbling.
Let cool shortly and serve warm or cold.
