Cobbler is a simple alternative to pie, combining seasonal fruit with sweetened biscuit dough. This version is simple, rustic dessert sized for one. The recipe easily doubles with a second ramekin.
For the strawberries
2/3 cup of sliced strawberries
3T sugar (or to taste)*
2t corn starch
1/2 lemon juice
For the dough
1/4 cup whole wheat flour
1/2t baking powder
A pinch of coarse sea salt
3T unsweetened soy milk
1t apple cider vinegar
1T canola oil
Preheat the oven to 350F.
Toss the strawberries with the lemon juice, corn starch and sugar.
Add the fruit mixture to the bottom of a ramekin.
For the dough, mix the dry ingredients, the wet ingredients, and then the wet with the dry until you have a wet dough.
Pour the dough over the fruit mixture and smooth.
Bake for 20 – 30 minutes, or until the dough is starting to brown lightly. Ovens vary; use the colour of the dough as your guide.
Cool for 15 minutes to enjoy warm or chill covered with aluminum foil for 2 hours to enjoy cold.
*A growing number of white cane sugar is processed without animal bone charcoal. Organic cane, beet, agave, and other alternatives are available.