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Strawberry Cobbler!

What you need: 

Filling:
1/4 cup whole wheat flour
8 cups frozen strawberries
1 1/4 cups sugar (I use turbinado)
1 teaspoon lemon juice

Topping:
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup sugar
1/4 teaspoon salt
7 tablespoons vegan margarine (I use Earth Balance)
2/3 cup nondairy milk + 1 teaspoon lemon juice

What you do: 

1. Preheat oven to 375 degrees F. For the filling, mix flour with the berries, sugar, and the lemon juice directly into a baking dish (I use a 9x13") Let stand while making the topping.
2. For the topping, combine the flour with the baking powder, baking soda, sugar, and salt in a bowl. Mix in the margarine, cutting it in with the dry ingredients. (It will be coarse and crumbly)
3. Add the milk with the lemon juice and stir until moist. Pour dough on top of the filling mixture to create a top crust. You will probably need to just spoon it out into several globs. Dont worry, it all comes together in the baking process!
4. Bake for 30 minutes or so, until it's lightly browned and bubbly. Let stand for a few minutes before serving.
Tastes wonderful served warm with vanilla Soy Dream ice cream.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

i made this once, but didn't have 8 cups of strawberries...it still turned out really good!(although it was pretty sweet, because i accidentally used the amount of sugar that should have been for 8 cups...haha) i'm making it again right now with raspberries and peaches! very good recipe!!

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I've made lots of good food from this site but this is the BEST.  YUMMY!

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WOW!!  :D  This was a huge hit at a dinner I went to with lots of non-veg people.  It was gone in about 5 minutes.  I accompanied it with vanilla soy ice cream and soy whipped cream.  Oh so yummy!!!!!

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I made this recipe gluten-free and it turned out quite well.  Will definitely be making it again.  I halved the recipe, also used fresh strawberries and less sugar.  For flour, I used half Bob's Red Mill All-Purpose Gluten-Free Flour and half rice flour.  The crust was less crumbly but smooth and more cake-like.  Oh yes, and I also added a quarter teaspoon of xantham gum.

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Wow, this was fantastic!  I left out all the lemon juice because I didn't have any, but it turned out fine.  I also used fresh strawberries instead of frozen.  And I cut down the sugar that you mix with the strawberries to a bit under 1 cup - it still would have been fine with less.  This was the most popular dish at the dinner party I had and was gobbled up quick.  It even beat out the apple pie.

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