Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
Julie Hasson takes a page from her cookbook “The Complete Book of Pies” and demonstrates a easy cobbler for summertime fruit or frozen berries.
- 1/2 cup margarine (such as Earth Balance), melted
- 5 cups fresh blackberries
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 2 tsp baking powder
- 3/4 cup soymilk, or other non-dairy milk
- Ground cinnamon, optional
- -inch deep dish pie plate, greased
- Preheat oven to 375°F (190°C)
- In a medium bowl, toss the berries with 1/4 cup of sugar.
- In a medium bowl, whisk together the flour, baking powder and remaining sugar. Add the milk and melted butter, whisking to combine.
- Scrape the batter into prepared baking dish. Place berries on top (don’t stir, as the batter will rise to the top as it bakes). If desired, sprinkle top of cobbler lightly with ground cinnamon.
- Bake cobbler in preheated oven for 45 minutes, or until top of crust is golden brown and firm to the touch. Let cobbler cool on a rack before serving.
- Tip: This cobbler is best served within a few hours of baking.
Recipe adapted from THE COMPLETE BOOK OF PIES, by Julie Hasson, 2008, Robert Rose, Inc.