Rustic Vegan Cherry Cobbler
Warm, jammy cherries take center stage in this classic dessert. The rustic biscuit topping, infused with almond and vanilla, provides the perfect texture to contrast the bubbling fruit filling.
Ingrédients
- 5 cup sweet dark red cherries · pitted and halved
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 2 tbsp cornstarch
- 6 tbsp vegan butter · melted
- 2/3 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 1 tbsp soy milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- Dairy Free Vanilla Ice Cream · optional
- Coconut Whipped Cream · optional
Préparation
- 1
Preheat the oven to 175°C and lightly grease a 2-quart baking dish or an 8x8 inch square pan.
- 2
In a medium saucepan, combine the cherries, 1/4 cup sugar, lemon juice, 1 teaspoon vanilla, 1/4 teaspoon almond extract, and cornstarch. Simmer over low-medium heat until the mixture thickens slightly, then transfer to the prepared baking dish.
- 3
In a large bowl, whisk together the melted vegan butter, 2/3 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon almond extract, and soy milk. Stir in the flour, baking powder, and salt until a thick, cookie-dough-like batter forms.
- 4
Divide the topping into small pieces with your fingers and scatter them evenly over the cherry base. Bake for 30-35 minutes until the crust is golden and the fruit filling is bubbling.