Vegan Cherry Cobbler
Method
Prepare the Filling: In a large mixing bowl, combine the frozen cherries (cut half of them in half), lemon juice, ground chia seeds, and cinnamon. Toss to coat the cherries evenly, then pour the mixture into a greased cast-iron skillet. Bake in a preheated oven for 10 minutes.
Prepare the Topping: In a separate clean bowl, combine the plain flour, ground almonds, sugar, baking powder, ground cinnamon, and flaked sea salt. Add the cubed cold vegan butter and work it into a fine crumb using your fingers or pulse in a food processor until crumbly.
Pour in the almond drink and vanilla extract, then mix gently with a spatula until the dough just comes together. Do not overmix; the dough will be sticky. This step can also be performed in the food processor.
Assemble the Cobbler: Remove the skillet from the oven. Use a large cookie scoop to dollop the batter over the cherry filling. It’s okay if the batter doesn’t cover the entire surface, as it will spread slightly while baking. Brush the batter with a little melted vegan butter, and if desired, sprinkle a bit more sugar on top.
Bake for an additional 30 minutes, or until the cherries are bubbling and the topping is golden brown. Allow to cool for a few minutes before serving with thick and creamy, organic coconut milk yog.
Enjoy your Healthy Vegan Cherry Cobbler!
INGREDIENTS
Filling
990 g frozen cherries (cut half of the cherries in half)
2 tbsp lemon juice
1 tsp ground chia seeds
½ tsp ground cinnamon
Pinch of flaked sea salt
Toppings
120g plain flour
50 g ground almonds
2 tbsp coconut sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp flaked sea salt
170 g cold unsalted vegan butter, cubed (plus some melted for brushing on top)
2/3 cup almond drink (or milk alternative of choice)
1.5 tsp vanilla extract