Vegan Blueberry Cobbler
A sweet and fruity cobbler that's great for a summer dessert. Swap out the blueberries for other berries, such as blackberries, to fit whatever is in season!
- Prep: 10 min
- Cook Time: 50 min
- Diet: Vegan
- Serves: 6
Filling:
- 1 lb blueberries (2 pints)
- 2 tbsp lemon juice
- 1/4 cup sugar
- 2 tsp cornstarch
Dough:
- 1/2 cup vegan butter
- 1/4 cup sugar
- 2 cups flour
- 2 tsp baking powder
- 2/3 cup non-dairy milk (soy is best)
- 1/4 cup raw sugar/turbinado for sprinkling
- 1 Preheat oven to 350ºF
- 2 In a large mixing bowl, stir lemon juice, sugar, and cornstarch until combined. Stir in blueberries to coat, then transfer to a buttered pie pan. Set aside.
- 3 For the topping, use a food processor or a pastry knife to cut the butter into the sugar, flour, and baking powder until the butter is pea-sized. Add (soy) milk and blitz or stir until a dough forms.
- 4 Take rough patches of dough and spread over the blueberries. Leave little gaps by the edges and in the middle of the cobbler for the blueberry juices.
- 5 Sprinkle the top with the raw sugar or turbinado to get a nice, crispy top.
- 6 Bake for 50 minutes until the top is golden and crisp and the blueberries have released their juices. In the oven, place a baking tray underneath to catch excess juice.
- 7 Remove from heat and let cool on a wire rack (best enjoyed when fully cooled.) Add a scoop of vegan ice cream for a cool summer treat!
