Raspberry Cobbler

There are lots of variations on cobbler topping, ranging from a doughy, cake-like topping to a something more like an upside-down pie with a flaky crust. This is a simple, rustic and easy to prepare version with lots of room for modifications. This version is also berry-heavy. You can safely change the berry to topping ratio to suit yourself (just remember this will change the cooking time).

For the berries:

6 cups of raspberries
2T of lemon juice
1/4 cup of corn starch*
2 cups of sugar*
A pinch of sea salt

1 cup of whole wheat flour
2t of baking powder
1/2 cup of sugar
1 cup of unsweetened soy milk
1/4 cup of plant-only margarine (or 2-3T of coconut oil)
A pinch of sea salt

Preheat the oven to 375F
Toss the berries in the lemon juice.
Add the salt, sugar and corn starch and stir thoroughly to combine.
Mix the dry ingredients.
With a fork, cut the margarine into the flour (or you can put pats of the margarine onto the batter once you’ve poured it — this is a pretty traditional way of doing it).
Add the liquid ingredients and stir to combine.
Put the berries in a baking dish with a lid (a large one in this case, so that you have at least a inch between the berries and the top of the dish).
Pour the batter over the raspberries in an even layer (but don’t worry too much about it — cobbler is a rustic dessert).
Bake covered for about 30 minutes.
Bake uncovered for about another 30-40 minutes until the topping has browned lightly and is cake-like.

*Adjust the amount of sugar to your taste and to the ripeness/sweetness your berries. Some white table sugars are still filtered using animal bone charcoal. Organic, sugar beet, sugar, agave nectar and other substitutes. When the raspberries are particularly ripe, I often replace some of the sugar with dates and dried figs to sweeten the cobbler. If you use other berries, like blueberries, you’ll need a little more cornstarch but a little less sugar.

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