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Cherry Cobbler

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Cherry Cobbler

These cherry cobblers are the All-American comfort dessert gone dairy-free!

© 2008 Ashley Skabar, licensed to About.com, Inc.

This delicious dairy-free rendition of a classic favorite is beautiful and impressive yet simple to make and prepare in advance. Up to 1 day in advance you can prepare the filling, storing it in the prepared dish in the refrigerator, and you can also mix the dry ingredients with the margarine, storing the mix in an air-tight container in the refrigerator.

For an elegant personalized touch, try serving these in individual deep-dish souffle dishes or other medium-sized oven proof dishes alongside a scoop of dairy-free vanilla ice cream, either storebought or homemade.

Makes one 9" cobbler

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

  • For the filling:
  • 2 16-ounce bags frozen sweet cherries, thawed slightly
  • 2 T. white sugar
  • 1 T. cornstarch
  • For the topping:
  • 1 ½ cups white flour
  • 1 ½ T baking powder
  • ¼ cup white sugar, plus more for sprinkling
  • 6 T. soy margarine, such as Willow Run, cut into pieces
  • ½ cup unsweetened plain soymilk

Preparation:

1. Preheat the oven to 350F. Lightly grease a 9” pie plate.

2. Prepare the filling. Place the cherries and sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved. Mix the cornstarch in 1 T. of cold water until dissolved and then add this to the cherry mixture, stirring well to combine. Stirring occasionally, cook the filling until slightly thickened, about 7-10 minutes. Carefully, pour the filling into the prepared pie plate.

3. Prepare the topping. In a food processor, combine the white flour, baking powder, salt and sugar, pulsing until well mixed. Add the soy margarine and process until the mixture is crumbly. With the machine still running, add the soymilk gradually until the mixture just holds together and pulls away from the sides of the bowl.

4. Assemble the cobbler. Using your hands, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so it is okay if not all of the topping is covered.) Once all of the dough has been used, sprinkle the topping generously with sugar. Bake until puffed up and golden brown, about 35-45 minutes. Serve warm, at room temperature or cold.

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