The Betty, the Grump, the Slump, the Dump, the Buckle, or the Sonker: a cobbler by any other name would taste just as sweet. Cobblers are generally made from a fruit filling topped with a batter or biscuit–it's a simple, rustic delight that highlights glorious fresh fruit while giving you just enough tender, "cakey" topping to satisfy the torment of a spoiled sweet tooth. This recipe is another example of how we don't need eggs or dairy in baking to create the scrumptious treats that dreams are made of.
To keep give the biscuits a little extra texture, I par-baked them separately, then added them to the baking blueberries. You can plop the batter right on top of the blueberries before baking if you like. You'll find that some recipes for Blueberry Cobbler add sugar to the berries and more sugar to the biscuit topping. Do as you please, but the berries boast their own natural, sweet taste, so I added no more. A touch of maple syrup is all that's needed to sweeten the biscuit. Perfect for breakfast. With a scoop (two for me, please!) of creamy, vanilla non-dairy ice cream or coconut whipped cream, it's perfect for dessert. So simple. So wholesome. So fresh. Just what summer is all about. And just what being vegan is all bout, too!
Preheat oven to 375ºF. Line a baking tray with parchment paper. In a deep 9-inch square casserole dish, gently toss the blueberries with cornstarch and lemon juice. Place the dish on a baking tray and bake for 30 minutes.
In a medium bowl, whisk together the flours, baking powder, cinnamon, and salt. In a small bowl, mix the milk, coconut oil, syrup, and vanilla. Add the wet ingredients to the dry and mix to combine. The batter should be thick and sticky, and able to be shaped with your hands. Evenly divide batter into 6 portions and shape into thick biscuits. Place on the baking tray and bake for 10 to 12 minutes or until lightly browned on the bottoms, but not fully baked.
Remove the blueberries from the oven temporarily. Carefully remove the biscuits from the baking tray and place them on top of the partially cooked blueberries. Return the casserole dish to the oven and continue baking for another 15 minutes, or until the blueberries begin to bubble around the sides. Remove from oven and let cool slightly before serving with a scoop of non-dairy ice cream on top.
Preheat oven to 375ºF. Line a baking tray with parchment paper. In a deep 9-inch square casserole dish, gently toss the blueberries with cornstarch and lemon juice. Place the dish on a baking tray and bake for 30 minutes.
In a medium bowl, whisk together the flours, baking powder, cinnamon, and salt. In a small bowl, mix the milk, coconut oil, syrup, and vanilla. Add the wet ingredients to the dry and mix to combine. The batter should be thick and sticky, and able to be shaped with your hands. Evenly divide batter into 6 portions and shape into thick biscuits. Place on the baking tray and bake for 10 to 12 minutes or until lightly browned on the bottoms, but not fully baked.
Remove the blueberries from the oven temporarily. Carefully remove the biscuits from the baking tray and place them on top of the partially cooked blueberries. Return the casserole dish to the oven and continue baking for another 15 minutes, or until the blueberries begin to bubble around the sides. Remove from oven and let cool slightly before serving with a scoop of non-dairy ice cream on top.
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