You are here

Member since April 2003
0
4.875

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?

Made this with blackberries the other day and it was so good! Thanks for the recipe

0 likes

Just curious, has anyone tried a low-carb version of this using coconut or almond flour?

Wondering if that would work

0 likes

This was very good!
Going to try making it with some lower-carb flours next time (previously I used whole wheat pastry flour)

0 likes

I'm sure this would be great with some cinnamon and nutmeg added to the crust and/or filling.

0 likes

YUMMY!  I've used the crust part of this recipe twice and it received rave reviews.  I made a blueberry strawberry cobbler and halved the sugar to add to the fruit and it was amazing. I also made a peach blackberry last night for a dinner party and omg it was the shiznit!  Also used less sugar for the fruit and added a pinch of cinnamon.

0 likes

Loved this, it's the first time I've really baked a dessert and I'm surprised I made it edible! :)
My topping was a bit doughy though. I did use about half the sugar and I still found it extremely sweet.
I added some cinnamon on top for extra flavour.

0 likes

I still love this recipe. Made a peach version the other day and it was a big hit. Someone asked me to make extra topping, so I doubled the topping recipe, but it was really too much. Maybe half an extra batch would be ok, but not doubled. (Still delicious, just not enough fruit.) I also made a gluten-free one with sweet rice and tapioca flour for an allergic friend.
Oddly, this went moldy in just a couple of days, even in the fridge!! So don't count on long-lived leftovers...

0 likes

This is a amazing recipe. I like to double the toppings and sprinkle sugar on top.

0 likes

Yummm this was so good! I only had about 5 cups of fresh strawberries, so I cut the sugar down to 3/4 cup. My family loved this, and I will definitely be making it again. Thanks for sharing!

0 likes

I agree with the other reviewers you can drastically cut down on the sugar and this dessert will still be great. I used whole wheat flour as suggested, and topped it off with soy ice cream. Thanks this was delicious!

0 likes

Pages

Log in or register to post comments