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We love the combination of fruit in this cobbler with its spoonfuls of soft dough dropped on top to form the crust. The original recipe comes from a Cooking Light magazine and calls for granulated sugar and butter, topped with sliced almonds tossed in turbinado sugar. I’ve substituted healthier versions of sugar and butter, and the dessert was delicious! It’s quite juicy and best served warm out of the oven topped with a vanilla-flavored non-dairy frozen dessert (our favorite brands are Rice Dream and Coconut Bliss). 1. Preheat oven to 350 degrees. 2. In a 9x13” baking dish lightly sprayed with olive oil cooking spray, toss gently to combine: 2 cups blueberries, fresh or frozen 2 cups blackberries, fresh or frozen 3 medium peaches, peeled and sliced ½ cup Fruit Sweet 2 Tbsp fresh lemon juice 2½ Tbsp cornstarch 1/8 tsp salt 3. To make the topping, combine: 1 cup whole wheat pastry flour ¼ cup maple sugar 2 Tbsp cornstarch ½ tsp baking powder 1/8 tsp salt 6 Tbsp chilled Earth Balance Buttery Sticks, cut into small pieces 4. Stir in to make a soft dough ½ cup canned milk 5. Drop dough by spoonfuls evenly over fruit filling. 6. Bake for 50 minutes or until crust is golden browned. Let stand 10 minutes. 7. Top with toasted slivered almonds and vanilla-flavored non-dairy frozen dessert. Serves 10. Note: The first time I made this cobbler, I sprinkled the almonds on top before baking. It was delicious warm out of the oven, but the almonds weren’t very good the next day when we reheated the cobbler. My recommendation is to have toasted almonds on the side, handy for sprinkling on top of the cobbler after baking or reheating – just before adding the frozen vanilla dessert!
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