Diane's Best Fruit Cobbler

Included In Cookbook:

Ingredients

For the Biscuit Topping

1 1⁄2 cup

All-purpose Flour

1⁄3 cup

Coconut Sugar

1 1⁄2 teaspoon

Baking Powder

1⁄4 teaspoon

Salt

6 tablespoons

Earth Balance Buttery Stick (cold and cubed)

1⁄2 cup

Cold Vegan Buttermilk (plant-based almond or soy milk with 1 teaspoon vinegar added)

1 teaspoon

Pure Vanilla Extract

1⁄2 teaspoon

Pure Almond Extract

Sprinkle Coarse Sugar (optional)

For the Filling

8 cups

Peaches or Mixed Berries

1⁄2 cup

Coconut Sugar

2 tablespoons

Cornstarch

2 teaspoons

Lemon Juice

1 teaspoon

Pure Vanilla Extract

1 pinch

Salt

Description

We were lucky enough to have bags of yummy sliced peaches in the freezer from last summer’s yield so Diane went with a peach cobbler. Feel free to substitute your mixed berries. If using frozen fruit, be sure to thaw and drain well in a colander before using. We celebrated a 40th wedding anniversary with this cobbler. What will you celebrate with yours? Let us know after you try it. Enjoy!

Summary

Yield	Servings

Instructions

Preheat oven to 350 degrees Fahrenheit and grease a 9x13-inch casserole.
For the filling: In a large bowl, fold the fruit, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread the filling evenly into the prepared pan.
For the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter, two knives, or a food processor on pulse (no more than 8 pulses), cut the butter into the mixture until it resembles pea-sized crumbs. While gently stirring, slowly dizzle in ½ cup of buttermilk. Add the vanilla and almond extracts. Mix until evenly combined. Taking a handful of dough at a time, flatten out dough sections and place the sections over the fruit filling until the filling is covered.
Sprinkle with coarse sugar if desired.
Place casserole on a baking pan to catch any liquid that bubbles over and bake for 45-55 minutes, or until golden brown and the topping is cooked through. You'll know when the topping is done when a toothpick is inserted and comes out clean. Set the pan on a wire rack and cook for 5 minutes before serving. Serve warm with your favorite vegan ice cream or whipped cream.

Notes

Covered leftovers will last in the fridge for 4 days.