Red Raspberry Cobbler (Dairy Free) |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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I try to be conscientious about the ingredients I use to make my recipes. In this cobber I used StahlBush Island Farms raspberries. They are a sustainable farm group. These raspberries are Organic and grown right here in the Good Ole' US of A. I feel good about that! The raspberries aren't overly tart which is nice. When I thawed them they weren't runny, but quite firm. However once cooking them that all changed. I noticed that there is a lot of raspberry juice in the bottom of the pan. If you don't like this you might want to add more thickener to suit your tastes. The crust I used in this reminds me a lot of short cake crust...yummy! Ingredients:
4 (10 ounce) bags frozen raspberries (thawed) |
3/4 cup raw sugar |
3 tablespoons granulated tapioca |
1 tablespoon arrowroot flour (or other starch thickener) |
1 pinch nutmeg (optional) |
2 tablespoons cold vegan margarine |
1 1/2 cups white spelt flour |
1 tablespoon arrowroot flour |
1 teaspoon non-aluminum baking powder |
1 pinch sea salt |
1 medium egg |
2/3 cup coconut milk coffee creamer |
1 teaspoon vanilla extract |
Directions:
1. FOR THE FRUIT LAYER:.
2. Put all the thawed raspberries in a buttered 9 baking dish.
3. Sprinkle with the sugar, nutmeg, tapioca and arrowroot flour. Dot with the cold vegan margarine. Set aside and prepare the topping.
4. FOR THE TOPPING:.
5. In a food processor combine the spelt flour, arrow root flour, baking powder, egg, coconut creamer and vanilla extract.
6. Pulse until just combined. It won't matter if there are still a few chunks of margarine here and there. Don't over process!
7. Drop by spoonfuls on to the prepared fruit.
8. Sprinkle with 1/2 teaspoons sugar.
9. Bake at 350'F for 30-40 minutes. The top crust should be golden.
10. Serve warm.
11. Bon Appetit!
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