PREVIOUS ARTICLE
A sweet treat after dinner is always a bonus, especially a crumbly homemade blackberry cobbler. So, if you need a special pick-me-up, this easy dessert from Chloe Coscarelli’s new cookbook Chloe Flavor will do the trick x a million. Here’s how to whip it up with pantry ingredients…
Vegan Blackberry Cobbler
From Chloe Coscarelli
When I’m having friends over for dinner and I want to make an easy dessert that doesn’t require a ton of bowls or equipment, I always turn to this cobbler. It’s so easy to grab a bag of frozen berries from the grocery store and whip up this cobbler topping. You can top it with store-bought vegan ice cream.
Recipe: Vegan Blackberry Cobbler
Serves 8
You’ll need:
For the dough:
1 1/3 cups all-purpose flour
2 tbsp sugar, plus more for sprinkling
1 1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup vegan margarine or coconut oil, melted
1/2 cup almond milk, plus more for brushing
For the berries:
1/2 cup sugar
2 tbsp all-purpose flour
1 tso ground cinnamon
16 to 20 oz frozen blackberries
Preheat the oven to 375F. Lightly grease an 8-inch square baking pan or six ramekins with cooking spray.
To make the dough, whisk together the flour, sugar, baking powder and salt in a medium bowl. In a separate small bowl, whisk together the melted margarine and almond milk. Add the wet ingredients to the dry and mix with a wooden spoon until combined. The dough will be sticky. Do not overmix.
To make the berry mixture, whisk together the sugar, flour and cinnamon in a medium bowl. Add the blackberries and toss with a large spoon to coat. Transfer the blackberries to the prepared pan.
Using a tablespoon, scoop lumps of the dough on top of the blackberries, leaving the berries peeking through. Brush the top of the dough with almond milk and generously sprinkle with sugar.
Bake, rotating the pan halfway through, for about 1 hour, or until the dough is thoroughly cooked and lightly browned on top. Let the cobbler sit for at least 5 to 10 minutes before serving with store-bought vegan ice cream.
Thank you so much, Chloe! Your new cookbook is awesome.
P.S. More delicious recipes, including a crumble recipe for any fruit and baked blueberry oatmeal.
(Reprinted from Chloe Flavor. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.)
