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Blueberry and lime cobbler https://www.metro.ca/userfiles/image/recipes/cobbler-bleuets-lime-12139.jpg PT25M PT50M PT1H15M
Blueberry Filling :Preheat oven to 350°F and place rack in center.Place all filling ingredients in an oval baking dish or 8-inch square baking dish. Mix gently. Set aside.Dough :In a large bowl, combine the flour, almond powder coconut, sugar, baking powder and salt.Blend the margarine and dry ingredients with a pastry cutter or with your fingers until you obtain a crumbly mixture.In a small bowl, mix the soy cream with the vanilla. Pour over the mixture, mixing gently with a fork. with a fork until the mixture holds together.Sprinkle the mixture over the blueberries, forming small mounds. Sprinkle with oatmeal and raw sugar.Place the cobbler on a cookie sheet to avoid spills and bake for 50 to 55 minutes or until fruit mixture is bubbling and the dough is golden brown. Golden brown. Serve warm with plant-based coconut ice cream.* For best results, I use La Merveilleuse Gluten Free All Purpose Flour from Cuisine L'Angélique or Bob's Red Mill 1-to-1 gluten-free pastry flour. If you are not gluten intolerant, you can use all-purpose flour in the same amount.Good to know : You can also make this cobbler with other fresh summer berries, if you feel like it...Source : K pour Katrine
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Blueberry filling 6 cups (1,5 L) fresh blueberries 1/2 cup (125 mL) Maple syrup 2 tablespoons (30 mL) cornstach 1/2 teaspoon (2,5 mL) ground cinnamon 1/4 teaspoon (1,5 mL) salt 1 teaspoon (5 mL) vanilla extract, or seeds of 1 vanilla bean 1 Zest and juice of 1 lime, well-washed Dough: 1 cup (250 mL) La merveilleuse all-purpose flour gluten free, or regular * 3/4 cup (180 mL) almond powder, or almond flour 1/2 cup (125 mL) Selection Sweetened Coconut Flakes 1/3 cup (80 mL) sugar 1 tablespoon (15 mL) baking powder 1/4 teaspoon (1,25 mL) Salt 6 tablespoons (90 mL) cold dairy-free margarine 3/4 cup (180 mL) soy cream, Belsoy-type or heavy canned coconut milk, well stirred 1 teaspoon (5 mL) vanilla oatmeal, for sprinkling 2 tablespoons (30 mL) raw sugar, for sprinkling
Blueberry and lime cobbler

Blueberry and lime cobbler

Rate this recipe
2 Votes
8
Dessert
0:25
Preparation
0:50
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Blueberry filling
  • 6 cups
    (1,5 L)
    fresh blueberries
  • 1/2 cup
    (125 mL)
    Maple syrup
  • 2 tablespoons
    (30 mL)
    cornstach
  • 1/2 teaspoon
    (2,5 mL)
    ground cinnamon
  • 1/4 teaspoon
    (1,5 mL)
    salt
  • 1 teaspoon
    (5 mL)
    vanilla extract, or seeds of 1 vanilla bean
  • 1
    Zest and juice of 1 lime, well-washed

  • Dough:
  • 1 cup
    (250 mL)
    La merveilleuse all-purpose flour gluten free, or regular *
  • 3/4 cup
    (180 mL)
    almond powder, or almond flour
  • 1/2 cup
    (125 mL)
    Selection Sweetened Coconut Flakes
  • 1/3 cup
    (80 mL)
    sugar
  • 1 tablespoon
    (15 mL)
    baking powder
  • 1/4 teaspoon
    (1,25 mL)
    Salt
  • 6 tablespoons
    (90 mL)
    cold dairy-free margarine
  • 3/4 cup
    (180 mL)
    soy cream, Belsoy-type or heavy canned coconut milk, well stirred
  • 1 teaspoon
    (5 mL)
    vanilla

  • oatmeal, for sprinkling
  • 2 tablespoons
    (30 mL)
    raw sugar, for sprinkling
Imprimer ma sélection

Preparation

Blueberry Filling :

Preheat oven to 350°F and place rack in center.

Place all filling ingredients in an oval baking dish or 8-inch square baking dish. Mix gently. Set aside.

Dough :

In a large bowl, combine the flour, almond powder coconut, sugar, baking powder and salt.

Blend the margarine and dry ingredients with a pastry cutter or with your fingers until you obtain a crumbly mixture.

In a small bowl, mix the soy cream with the vanilla. Pour over the mixture, mixing gently with a fork. with a fork until the mixture holds together.

Sprinkle the mixture over the blueberries, forming small mounds. Sprinkle with oatmeal and raw sugar.

Place the cobbler on a cookie sheet to avoid spills and bake for 50 to 55 minutes or until fruit mixture is bubbling and the dough is golden brown. Golden brown. Serve warm with plant-based coconut ice cream.

* For best results, I use La Merveilleuse Gluten Free All Purpose Flour from Cuisine L'Angélique or Bob's Red Mill 1-to-1 gluten-free pastry flour. If you are not gluten intolerant, you can use all-purpose flour in the same amount.

Good to know : You can also make this cobbler with other fresh summer berries, if you feel like it...

Source : K pour Katrine

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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