VEGAN CHERRY COBBLER WITH ALMOND BISCUIT TOPPING
We love local spring cherries, but our cobbler works equally well with fresh or frozen cherries. We chose easy drop biscuits for the topping since they allow the jewel-like cherry juices to bubble up around them--a great visual showcase for a simple desert. Baking the cherries first without the topping gives them time to soften in their own juices, and dropping the biscuits on hot filling helps them cook through--no soggy bottoms. Almond goes beautifully with cherries, so we use almond extract in both the filling and topping, plus a little almond flour in the topping as well.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Scant tablespoon vegan raw, turbinado or granulated sugar, for sprinkling
- Position an oven rack in the center of the oven, put about a 9-inch piece of foil on a rack below it and preheat the oven to 400 degrees F.
- For the filling: Whisk the granulated sugar and cornstarch in a large bowl. Add the cherries and their juices and toss to coat the berries well; stir in the lemon juice and almond extract. Pour the mixture into an 8-inch square, 9-by-2-inch round or other 2-quart baking dish. Cover the baking dish with foil and bake until very hot and beginning to bubble around the edges, 25 to 30 minutes. (The colder your cherries, the longer it will take.)
- For the topping: While the berries cook (about 20 minutes into the baking time is fine), whisk together the all-purpose flour, almond flour, granulated sugar, baking powder and salt in a large bowl. Stir the coconut oil and almond extract into the measuring cup or bowl with the cashew milk. Add it to the flour mixture and toss with a fork, then stir with a spatula or wooden spoon to make a cohesive dough.
- Carefully remove the filling from the oven, remove the foil and give the mixture a good stir. Working quickly, drop 8 to 10 spoonfuls of topping over the filling, making sure a few of them touch the edges of the dish, sprinkle with the raw sugar and bake until the topping is golden brown and crisp and a skewer inserted in a few biscuits comes out clean, about 25 minutes. Let the cobbler cool about 30 minutes, during which time it will thicken up a bit, then divide among bowls and serve.
CHERRY COBBLER WITH VANILLA CUSTARD CREAM (RAW VEGAN)
This recipe was one of my favorites when transitioning to raw foods. This comes from Vanessa Sherwood on Gliving.com and I'm posting it here for safekeeping. Its important to use frozen cherries because when they are defrosted it gives them that great texture. I have also made this using frozen peaches and it was just as good, try your favorite fruit!
Provided by Mindelicious
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the cobbler filling, blend 1/2 Cup of the cherries and the rest of the cobbler ingredients. Pour this mixture over the rest of the cherries in a bowl or casserole and stir to combine.
- To make the topping, put all but the dates into a food processor and pulse until coarsely ground. Add the dates one at a time and process until the mixture just begins to stick together. Crumble this over the cherry mixture.
- For the vanilla custard, place all of the ingredients in a Vita-Mix or high-speed blender and puree until completely smooth.
- You could chill the cobbler for an hour or so to set, or just eat it as is. Serve at room temperature or warmed in a dehydrator with the custard poured over the top.
Nutrition Facts : Calories 288.4, Fat 13.6, SaturatedFat 6.6, Sodium 128.3, Carbohydrate 43.4, Fiber 6.4, Sugar 36.5, Protein 3.4
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