Description
Foraged dewberries are paired with fresh lemon and cardamom in this simple and tasty vegan cobbler. You’re just 10 ingredients away from a warm bite of this lovely vegan dessert! If you don’t have access to dewberries, you can use blackberries in their place. Recipe adapted from here.
Ingredients
- 3 cups of dewberries
- zest and juice of 1 small lemon
- 1/2 cup vegan butter at room temperature
- 1/2 cup organic cane sugar
- 1 cup oat milk (or any other non-dairy milk you prefer)
- 1 tsp vanilla extract
- 1 cup white spelt flour (you can also use regular all-purpose)
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cardamom
Instructions
Preheat your oven to 350 degrees. Add your berries to a 1.5 to 2-quart baking dish along with the lemon zest and juice. Gently stir the berries to distribute the zest and juice.
In the bowl of a stand mixer, or by hand, combine the vegan butter and the sugar. Beat them together until the mixture starts to look fluffy then add the vanilla extract and oat milk. Mix well before adding the flour, baking powder, salt, and cardamom. Mix until you have a thick batter. Pour the batter over the top of the berries in the baking dish. Tap the dish a few times on the counter before putting it in the oven to help remove air bubbles and encourage the batter to settle down over the berries.
Bake the cobbler for 45-55 minutes or until the top is golden and the juices are bubbling. Remove from the oven and cool for at least 20 minutes before serving.
Notes
- Of all the types of cobbler out there, this is more of a cakey version that resembles a cross between a pie and a muffin.
- Feel free to use blackberries in place of the dewberries! Raspberries would also work well here.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: dessert