MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Vegan Blueberry Cobbler
 Categories: Dessert
      Yield: 9 Servings

  4 1/2 c  Ripe blueberries; fresh or
           -frozen
      2 tb Flour or corn starch
    1/3 c  Organic cane sugar
      2 ts Lemon zest
  1 1/2 c  All purpose flour
      6 tb Vegan butter; cold, cubed
  2 1/4 ts Baking powder
      1 tb Organic cane sugar
    1/4 ts Sea salt
    1/4 ts Ground cardamom
    3/4 c  Vegan sour cream
      3 tb Plant milk
      1 tb Maple syrup

  Preparation time: 10 minutes
  Cooking time: 55 minutes

  The perfect summer recipe is so easy, you'll make this one over and
  over!

  Make the Blueberry Filling:

  To a 10-1/2" baking dish, add your blueberries, flour, sugar, and
  lemon zest. Toss the ingredients so they are well combined and set
  aside.

  Make the Biscuit Topping:

  Add your flour to a large bowl. To it, cut in the cold vegan butter,
  using your hands or a pastry cutter, until the butter is fully
  incorporated (not melted) and you achieve a crumbly texture (refer to
  photos above).

  Add in baking powder, sea salt, ground cardamom, and vegan sour cream.
  Using a spatula or wooden spoon, mix the ingredients together until
  the dry ingredients are just moistened (don't over-mix).

  Assemble the Cobbler:

  Preheat your oven to 375øF.

  Using an ice cream scooper or a spoon, scoop 2" dollops of the biscuit
  batter on top of your blueberry mixture. You will NOT have enough
  batter to cover the entire mixture (if you made this correctly!).
  There should be blueberries visible. If you want, you can use the
  back of a spoon to spread the batter out, a bit.

  Whisk together the plant milk with your maple syrup. Using a pastry
  brush or a spoon, coat the tops of your biscuits with this mixture.

  Place the cobbler in the preheated oven on the center rack. Bake for
  approximately 50 to 55 minutes, until the cobbler is golden brown and
  the blueberries are bubbling.

  Allow the cobbler to rest for at least 20 minutes to allow the
  filling to set. Serve as is or with ice cream!

  Recipe by Joanne Molinaro

  Recipe FROM:
  

MMMMM
--- SBBSecho 3.20-Linux