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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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