We love the combination of fruit in this cobbler with its spoonfuls of soft dough plopped on top to form the crust. I’ve used a combination of blueberries, marionberries and raspberries, all frozen. Frozen peaches also work, but fresh peaches make the cobbler juicier.
The original recipe comes from a Cooking Light magazine, a gift subscription from our daughter, and called for granulated sugar and butter. I made a few substitutions that worked well – a healthier sweetener and butter, and a whole grain flour.
The cobbler is best served warm, topped with a vanilla-flavored non-dairy frozen dessert – our favorites are Rice Dream, Coconut Bliss and So Delicious made with coconut milk.
Ingredients:
4 cups berries, fresh or frozen
3 medium peaches, peeled and sliced
1/2 cup Fruit Sweet
2 Tbsp fresh lemon juice
2 Tbsp cornstarch
1/8 tsp salt
Dough Topping:
1 cup whole wheat pastry flour
1/4 cup maple sugar
2 Tbsp cornstarch
1/2 tsp baking powder
1/8 tsp salt
6 Tbsp chilled Earth Balance Buttery Sticks, cut into small pieces
1/2 cup canned milk
Directions:
1. Preheat oven to 350 degrees. Lightly spray a 9×13″ baking dish with olive oil cooking spray.
2. In a large bowl, gently toss fruit with Fruit Sweet, lemon juice, cornstarch and salt.
3. Spread fruit mixture in prepared 9×13″ baking dish.
4. To make the dough topping, combine flour, sugar, cornstarch, baking powder and salt. Stir in buttery pieces.
5. Add canned milk and stir to make a soft, sticky dough.
6. Drop dough by spoonfuls evenly over fruit filling.
7. Bake for 50 minutes or until crust is golden browned. Let stand 10 minutes.
Makes 8-10 servings.
