Blueberry Cobbler
“With this cobbler recipe you can use any fruit that is in season. I paired the blueberries with English apples. The tart apples perfectly matched the sweet berries.”
This recipe was created by Vegan Chef Day.
Prep time - 15 minutes
Cook time - 30 minutes
Difficulty - Medium
Serves / makes - 4 portions
Ingredients
450g apples, peeled, cored and finely chopped
100g frozen or fresh blueberries
150g gram, plain wheat or fava bean flour
1t baking powder
1t ground cinnamon
50g brown sugar
60ml sunflower oil or other neutral oil
60ml plant milk
Equipment
Oven dish with a lid (you can use anything to cover it if your oven dish doesn’t have a lid)
Peeler
Large mixing bowl
Mixing spoon
Method
Heat your oven to 180c/360f/GM4.
Put the peeled, cored and finely chopped apples into the oven dish.
Add the flour, baking powder, cinnamon and sugar to a large mixing bowl. Mix well then add the oil and plant milk. You should have a dough consistency that can be made into balls. If it is too wet add more flour, if it is too dry add more oil and milk. This difference often happens if we use different flours, as some are more thirsty than others.
Once you have a mouldable consistency shape the dough into 10-12 balls, place them on the fruit, pushing them down to flatten them slightly.
Bake the cobbler for 20 minutes with the lid on, this creates steam to make the apple break down more. Remove the lid and cook for a further 10-20 minutes until the cobbler dough has firmed up on the top parts.
Once cooked serve immediately with vegan ice cream, cream or custard.
Blueberry Cobbler
Ingredients
- 450g apples, peeled, cored and finely chopped
- 100g frozen or fresh blueberries
- 150g gram, plain wheat or fava bean flour
- 1t baking powder
- 1t ground cinnamon
- 50g coconut sugar or other brown sugar
- 60ml sunflower oil or other neutral oil
- 60ml plant milk
Method
- Heat your oven to 180c/360f/GM4.
- Put the peeled, cored and finely chopped apples into the oven dish.
- Add the flour, baking powder, cinnamon and sugar to a large mixing bowl. Mix well then add the oil and plant milk. You should have a dough consistency that can be made into balls. If it is too wet add more flour, if it is too dry add more oil and milk. This difference often happens if we use different flours, as some are more thirsty than others.
- Once you have a mouldable consistency shape the dough into 10-12 balls, place them on the fruit, pushing them down to flatten them slightly.
- Bake the cobbler for 20 minutes with the lid on, this creates steam to make the apple break down more. Remove the lid and cook for a further 10-20 minutes until the cobbler dough has firmed up on the top parts.
- Once cooked serve immediately with vegan ice cream, cream or custard.
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