Vegan Triple Berry Cobbler with Hazelnut Biscuits

Triple Berry Cobbler
I was craving something a pie or crumble, but I was also craving scones...what to make?  This is what I was thinking about on my walk after work on Friday.  I had lots of berries and I knew I was going to use those, but I equally wanted a pie (for all of that jammy delicious filling) and scones.  But then it hit me.  Cobbler!  I hadn't made one in ages, at least 4 years.  But I used to love them!
  Triple Berry Cobbler 3 
I could have my jammy filling and scones on top of it (since I use a dough similar to scones for my biscuits).  It was perfect!  I had some strawberries, blueberries and raspberries, so I decided to throw them all into the filling with a dash of lemon juice and vanilla.  They needed only a little sweetener because they were very flavorful.  For my biscuit topping I used my vegan scone dough, but added in some hazelnut meal for extra flavor and richness.  I have been loving that stuff lately.
Triple Berry Cobbler 4
It smelled amazing while baking and when I pulled it out of the oven and it was all bubbling and delicious I was getting really excited.  That is how I get when I haven't made something in a while (who am I kidding, that is how I get every time I make dessert).  Anyways, it was sooo good!  The fruit was so flavorful, the perfect balance of tart and sweet and the rich biscuits were perfect atop it!  Add some vanilla coconut cream and you have pure heaven in a dish!
Triple Berry Cobbler 2
Vegan Triple Berry Cobbler with Hazelnut Biscuits
Serves 4
2 1/2 cups mixed raspberries, strawberries (sliced), and blueberries
1 Tbsp maple syrup
2 Tbsp gluten free all purpose flour
1/2 Tbsp lemon zest
1 Tbsp lemon juice
1 tsp pure vanilla extract
biscuit topping:
3/4 cup gluten free all purpose flour
1/2 cup hazelnut meal
2 Tbsp coconut sugar
1/2 tsp plus 1/8 tsp baking powder
1/8 tsp sea salt
2 Tbsp solid coconut oil, cut into chunks
1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
1 tsp pure vanilla extract
6 inch wide ovenproof bowl or pie plate
Preheat oven to 400 degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, lemon juice and zest, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, hazelnut meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler.  When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes

until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and...enjoy!

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