Mixed Berry Cobbler
By Megan Kowalczyk of Blog Appétit
Summer is quickly coming to an end, but there’s just enough time to squeeze in one last summer dish before we say goodbye to fresh berries and the summer flavors. And this Mixed Berry Cobbler is the perfect dish to do so! It’s filled with loads of berry goodness and topped with fluffy, soft biscuits to create the perfect summer dessert to bring to your final few outdoor gatherings.
With a few simple steps and ingredients, you’ll have this cobbler whipped up in no time! We’ll start by making your berry filling. In a large bowl, gently toss the berries, sugar, cornstarch, lemon juice and vanilla until evenly coated. Be careful not to break the berries up as we want to avoid having too much juice in the filling. Once coated, pour berries into pan and spread evenly.
Next, in a medium sized bowl combine flour, baking powder and salt. Next add your butter in small cubes. The trick to this is to keep your butter in the refrigerator until ready to use and then cut it directly into your bowl so it doesn’t warm up or become soft. Using two forks or a pastry blend combine butter with flour mixture until small pea sized chunks remain. Slowly incorporate your almond milk until the dough is sticky and no dry flour remains. If the dough is too sticky, you can add a little more flour or pop it into the refrigerator for a little.
Then you will take chunks of the dough and shape them into a flat biscuit and place on top of the berry layer. There is no special way to lay these on top, any pattern or shape works! Once you have your biscuit layer on, pop the pan into the freezer for about 15 minutes to get your butter to re-solidify.
Then pop it into the oven and bake for 45-55 minutes or until biscuits come out clean when poked with a toothpick.
This dish is sure to be a crowd pleaser at your next outdoor gathering and one that will be the perfect way to say farewell to summer!
Vegan Mixed Berry Cobbler
Ingredients
4 cups mixed berries (I did a combination of blueberries, blackberries and raspberries)
1/8 and 1/3 cup sugar
1 Tablespoon cornstarch
1/2 teaspoon lemon juice
1/4 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
6 Tablespoons vegan butter, cold and cubed
1/2 cup plus 1 Tablespoon almond milk
coarse sugar (optional)
Instructions
1. Preheat the oven to 350°F and spray a 9×13 inch pan with olive oil.
2. In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla together until thoroughly combined. Spread berry mixture evenly into prepared pan.
3. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). You could also use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup almond milk. Mix until evenly combined.
4. Take handfuls of dough and gently shape to a flat-like biscuit. Place dough all over the top, covering most of the berries.
5. Brush the top of the biscuit dough with 1 Tablespoon of almond milk, then sprinkle with coarse sugar.
6. Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.)
Recipe adapted from Sally’s Baking Addiction
