There is nothing like having some good cobbler during the summer especially when you can get everything at the market.
Before I get to the yummy details I would like to announce the winner of the Kiki’s Fashions Giveaway. The winner is Kristi Ehnis! Thanks to everyone who signed up!
So, back to these cobblers.
Cobblers are so easy to mess up but they are also easy to make and prepare for company. 2 weeks ago I made the Strawberry-Rhubarb Cobbler for friends and then this past Sunday I made it again but with Michigan blueberries and strawberries.
I decided to try Pioneer Woman’s recipe for her Rhubarb Cobbler. I took the recipe and veganized the breading portion the first time and then made it as the original the second time when making the double berry cobbler.
Both ways turned out to be very delicious, although the consistency of the breading was different. I am definitely sticking with this recipe because it is super quick and easy to put together even if you have company coming over within 30 minutes. That is what happened with me.
Both my husband and mother were shocked and wondered where I had made this cobbler or had the time. I like suprising people. 😀
The fruit fillings are different for both and were mostly my creations. I believe my favorite was the double berry cobbler. Nothing like eating something blue.
Go berry picking this weekend and make this cobbler. Add some So Delicious Vanilla Bean Coconut Ice Cream and it will knock your socks off.
Strawberry-Rhubarb Cobbler
makes a 9×13 dish (6-8 servings)
4 cups rhubarb, chopped
2 cups strawberries, sliced
1 cup sugar
1/4 teaspoon salt
2 Tablespoons lemon juice
1 Tablespoon orange zest
1 cup all-purpose flour
1 cup whole-wheat white flour
2 Tablespoons sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1/4 cup Spectrum vegetable shortening
1/4 cup Earth Balance margarine
1/2 cup So Delicious Original Coconut Milk
1 flax seed “egg” or 1 whole egg (1 Tbsp flax seed meal + 3 Tbsp warm water)
Preheat oven to 400 degrees.
In a bowl, combine rhubarb, strawberries, sugar, 1/4 teaspoon salt, lemon juice, and orange zest. Place in your 9×13 glass dish.
In a food processor, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Process.
Add shortening and margarine, and process until completely combined.
Beat egg / egg replacement and milk together. Pour into flour mixture and continue processing in the food processor until combined.
Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with So Delicious Vanilla Bean Coconut Ice Cream.
Double Berry Cobbler
makes a 9×13 dish (6-8 servings)
2 1/2 cups fresh blueberries
2 1/2 cups strawberries, sliced
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 Tablespoon orange zest
2 cups all-purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1/4 cup Spectrum vegetable shortening
1/4 cup Earth Balance margarine
1/2 cup So Delicious Original Coconut Milk
1 flax seed “egg” or 1 whole egg (1 Tbsp flax seed meal + 3 Tbsp warm water)
Preheat oven to 400 degrees.
In a bowl, combine blueberries, strawberries, sugar, 1/4 teaspoon salt, cinnamon vanilla, and orange zest. Place in your 9×13 glass dish.
In a food processor, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Process.
Add shortening and margarine, and process until completely combined.
Beat egg / egg replacement and milk together. Pour into flour mixture and continue processing in the food processor until combined.
Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with So Delicious Vanilla Bean Coconut Ice Cream.
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