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Vegan Cherry Cobbler

Saturday, October 24, 2020

Hello Sparkfamily, Good morning! I got the oven on. Take a peek!


For the biscuit topping~

1 1/2 cups unbleached, all-purpose flour
1/4 cup cane sugar
1 1/4 teaspoons baking powder
1/4 teaspoon Kosher salt
5 tablespoons vegan butter
3/4 teaspoon vanilla extract
6 tablespoons almond, soy, oat, or coconut milk

For the filling~

2 pounds dark Northwest Sweet Cherries, stemmed, pitted and halved (about 6 cups)
1/4 cup cane sugar
2 tablespoons unbleached, all-purpose flour
2 tablespoons lemon juice
1 tablespoon lemon zest
1/8 teaspoon Kosher salt


Preheat your oven to 350 F and lightly oil a 2.5 quart baker.
To make the topping, combine the flour, sugar, baking powder and salt in a large mixing bowl. Using a pastry cutter (or butter knives), cut in the vegan butter. The butter should be in pea-sized pieces. Pour the non-dairy milk and vanilla into the center of this mixture. Mix with a spatula or spoon until the dough is moistened throughout and minimal flour remains at the bottom of the mixing bowl. You should have big clumps of dough(not a single mass, but not crumbs, either).
To make the filling, toss the cherries with the cane sugar, flour, lemon juice and zest, and salt.
Turn the cherry filling into your prepared baking dish. Dot the top with all of your topping, distributing it evenly.
Bake the cobbler for 40-45 minutes, or until the filling is bubbly and the top is turning golden brown. Allow the cobbler to cool for 15 minutes before serving. Enjoy!

Thought Of The Day~

Just think positive. Plain and simple!

Have a healthy day! Hugs, Rose:)
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