Fruit Cobbler

I never knew how wonderful a fruit cobbler could be until my partner started making variations on this recipe.

4 to 5 cups blueberries (or other fruit)
1/2 cup + 3 tablespoons evaporated cane juice sugar
2 tablespoons + 1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons Earth Balance butter, melted
1/2 cup soy milk

Preheat oven to 375 degrees. Place blueberries in large bowl and combine with the 1/2 cup of sugar and 2 tablespoons of flour; toss and then place in 9-inch square baking dish at least two inches deep. In a mixing bowl, combine the remaining flour, 2 tablespoons of the sugar, baking powder and salt. Mix. Add the butter and milk. Stir just until it forms a thick, sticky dough. Scoop the dough over the fruit in spoonfuls. Brush top of dough with a little more soymlik and sprinkle with the remaining sugar. Bake at 375 degrees for 45 to 50 minutes, or until the top is golden. Let cool for 15 to 20 minutes before serving.

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