Blueberry & Apple Cobbler

It’s January. Yes, that’s right – still January! Christmas has left us and it seems it took the chocolate, over-indulgence and fairy lights with it as it went out the door. And now, well, now we’re left with January. Notorious for being a long, cold and ‘blue’ month, we thought it could do with a little sweetening! Perhaps you’re coming to the end of Veganuary (congratulations!) and you’re looking for a little something to celebrate? Or maybe you’re after a new dessert recipe to impress you friends and family? Whatever your reason, this scrumptious Blueberry & Apple Cobbler is sure to tick your boxes. 

Simply a match made in heaven, when you cook blueberries and apples together you’re left with a deliciously soft and jammy texture with a slight sharpness to cut the sweet taste. So, what are you waiting for? Get your mixing bowls out and fire up the oven!

Blueberry & Apple Cobbler
Serves 9
Contains: gluten*
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
FOR THE FILLING
  1. 250 g blueberries, washed
  2. 4 apples, peeled and cut into large chunks
  3. 2 tbsp vegan margarine
  4. 4 tbsp golden caster sugar
  5. 1 tsp vanilla essence
  6. 2 tsp cinnamon (or to taste)
  7. 1 tsp nutmeg (or to taste)
  8. Extra sugar to sprinkle
FOR THE COBBLER
  1. 1 cup self-raising flour*
  2. 1 cup golden caster sugar
  3. 1 cup soya or other dairy-free milk
  4. 1 tsp vanilla essence
  5. 1 tsp salt
FOR THE CRUMBLE TOPPING
  1. 1/4 vegan margarine, melted
  2. 1/3 cup oats*
  3. 1/3 cup plain flour*
  4. 1/3 cup demerara sugar
Instructions
  1. Preheat the oven to 180C fan.
  2. In a large pan, combine the filling ingredients until the margarine has melted and all the sugar has dissolved. Stir over a low heat for a further couple of minutes before transferring to your baking dish and sprinkling with another tbsp of sugar. We recommend using a lasagne-style dish about 13"x9".
  3. Using a mixing bowl, whisk the cobbler ingredients together until you have a smooth, fairly thin cake batter. Pour evenly over the fruit and set aside while you make the crumble topping.
  4. Mix the melted margarine with the oats, plain flour and sugar. Sprinkle evenly over the cobbler and bake in the oven for 40 minutes. The crumble topping should turn golden brown and the cobbler should be cooked but still cakey and moist.
  5. Delicious eaten hot or cold and tastes great served with some vegan custard or ice cream - enjoy!
Notes
  1. *to make this recipe gluten-free, substitute the flour for gluten-free flour and add a small pinch of xanthan gum. Use certified gluten-free oats
Berry Good For You http://www.berry-good-for-you.com/

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