Vegan Summer Berry Cobbler with Vanilla Bean Whipped Creme

By mariannefeldman

Chloe Coscarelli

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Ingredients

• *Dough
• 1 1/3 cup flour
• 2 tablespoons sugar
• 1 1/2 1 ½ teaspoons baking powder
• 1/2 ½ teaspoon salt
• 1/4 ¼ cup canola oil or non-dairy Earth Balance margarine
• 1/2 ½ cup almond milk (can use any non-dairy milk)
• *Fruit
• 1/2 ½ cup sugar
• 2 tablespoons flour
• 1 teaspoon ground cinnamon
• 2 cups fresh or frozen strawberries
• 2 cups fresh or frozen blueberries
• 1/4 ¼ cup extra almond milk
• 1 tablespoons sugar to sprinkle on top

Details

Servings 1
Adapted from chefchloe.com

Preparation

Step 1

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Directions

Preheat the oven to 375 degrees F.
*Dough

In a small bowl, whisk the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the oil and milk and add to the flour mixture. Mix with a wooden spoon until thoroughly combined and dough-like, but do not over-mix.

*Fruit

Whisk together the sugar, flour, and cinnamon in a medium-sized bowl and then add berries. Toss until the berries are coated with the sugar mixture.

Pour the berries into one 9-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries.

Brush the top of the dough with extra almond milk and sprinkle sugar liberally.

Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes so that it bakes evenly.

*VANILLA BEAN WHIPPED CRÈME

Ingredients:

1 14-ounce can of full fat coconut milk, chilled (preferably Thai Kitchen brand or 365 Whole Foods brand)
2/3 cup powdered sugar

1 vanilla bean, split and seeds scraped

Chill bowl and whisk of stand mixer in the freezer for 30 minutes

Scrape the cream from the top of the coconut milk can and discard the remaining liquid.

In bowl of stand mixer, add the coconut cream, powdered sugar, and vanilla bean seeds. Beat 1-2 minutes until fluffy. Store in refrigerator.

Directions

Preheat the oven to 375 degrees F.
*Dough

In a small bowl, whisk the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the oil and milk and add to the flour mixture. Mix with a wooden spoon until thoroughly combined and dough-like, but do not over-mix.

*Fruit

Whisk together the sugar, flour, and cinnamon in a medium-sized bowl and then add berries. Toss until the berries are coated with the sugar mixture.

Pour the berries into one 9-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries.

Brush the top of the dough with extra almond milk and sprinkle sugar liberally.

Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes so that it bakes evenly.

*VANILLA BEAN WHIPPED CRÈME

Ingredients:

1 14-ounce can of full fat coconut milk, chilled (preferably Thai Kitchen brand or 365 Whole Foods brand)
2/3 cup powdered sugar

1 vanilla bean, split and seeds scraped

Chill bowl and whisk of stand mixer in the freezer for 30 minutes

Scrape the cream from the top of the coconut milk can and discard the remaining liquid.

In bowl of stand mixer, add the coconut cream, powdered sugar, and vanilla bean seeds. Beat 1-2 minutes until fluffy. Store in refrigerator.