Okay – this is the Canadian in me coming out. I don’t think I’ve ever see Cobbler as a pudding in a restaurant here, but I may be wrong. Vegan Blueberry Cobbler is a great pudding, simple to make with any fruit you like. The topping is more of a scone texture, then cake (although you can top with a plain vanilla cake batter if you wish). I’ve done it with Blueberries, but use Peaches, Strawberries, Rhubarb, Plums or a combination of fuit you like. Serve with Vanilla Vegan Ice Cream, or Vegan Whipped Cream.
For this recipe I’ve added Basil to the Blueberries…yes Basil. You can omit this is you like, and add in a teaspoon of ground Cinnamon instead. The Basil balances the Blueberries nicely, and cuts the acidity a bit.
When you cook the Blueberries it really is just for a few minutes until they thicken, you want most of the Blueberries to be whole, so they don’t disintegrate fully during cooking. Put the berries in a nice deep dish, NOT a pie dish – Yes – I’m shouting….because if you put it in a pie dish then you’ll be cleaning up boiled over Blueberries from the bottom of you oven…really you will and it’s not fun…I can tell you….
Vegan Blueberry Cobbler
Ingredients
- 4 1/2 cups Fresh Blueberries
- 1/2 cup Granulated Sugar
- 1 tbsp Cornflour
- Juice and zest from 1/2 a fresh lemon or 2 tsp lemon juice if you don't have fresh
- 4 Chopped Fresh Basil leafs Or 1 tsp Cinnamon if you prefer
- 1 Cup Plain Flour
- 2 tsp Baking Powder
- 1 tbsp Granulated Sugar
- 1/2 tsp Salt
- 3 tbsp Trex
- 1/2 cup plus 1 tbsp Dairy Free Milk I use Oatley, but any dairy free will do
Instructions
- Preheat your oven to 400°F, 200°C
- Grab a large pot, add the Blueberries, Cornflour, 1/2 sugar, Basil, Lemon Juice and zest.
- Bring to a medium heat, stir gently but constantly until the Blueberries are glistening and you've a thick mixture (with most of the Blueberries still intact). You don't want mush!
- Put the Blueberries into a high sided baking dish and pop in the oven to keep hot. You need to drop the batter onto hot fruit.
- Bring to a medium heat, stir gently but constantly until the Blueberries are glistening and you've a thick mixture (with most of the Blueberries still intact). You don't want mush!
- Mix the Flour, 1 tbsp of sugar, baking powder and salt in a large bowl. Then add the Trex in small lumps. Use a pastry cutter (or two knives) to cut in the fat so the mixture resembles breadcrumbs. Or pop it into a food processor and plus a few times. Mix in the dairy free milk until you've a thick batter
- Take the Blueberries out of the oven, drop the batter (about 6 spoonful's) on top. I do five around the side, one in the middle. Bake for 25-30 minutes. Serve hot, cold, with whipped cream, ice cream or plain.
If you fancy a pie instead – here’s our Vegan Strawberry Rhubarb Pie
