Low Fat Vegan Blueberry Cobbler
Last Saturday we went blueberry picking at a farm owned a couple we know. We ended up picking 5-1/2 pounds and Alice gave me a recipe for blueberry cobbler. I easily "veganized" the recipe, halved the sugar because we have become used to not using a lot, and replaced some of the flour with whole wheat. I tried my version tonight and it was scrumptious!
By my standards, it was still very sweet but I'm giving both the amount of sugar I used and the original amount, so you can decide for yourself.
ALICE'S BLUEBERRY COBBLER
Filling:
4 cups fresh blueberries
1/2 - 1 cup sugar
1/4 cup unbleached flour
1/2 tsp. cinnamon
1 Tbsp. lemon juice (bottled okay)
Mix blueberries with sugar, flour, and cinnamon. Sprinkle with lemon juice and mix well. Pour into a greased (or sprayed) 9" square pan or 2 qt. baking dish.
Crust:
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 - 1/2 cup sugar
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. lemon extract
3/4 - 1 cup soy milk
In a separate bowl, mix crust dry ingredients. Add lemon extract. Slowly add soy milk, stirring gently, just enough to blend, until the mixture is smooth and thick but pourable. Pour over filling and bake at 400 degrees F. for 35 - 40 min. until the filling is bubbly and the crust is lightly browned.
By my standards, it was still very sweet but I'm giving both the amount of sugar I used and the original amount, so you can decide for yourself.
ALICE'S BLUEBERRY COBBLER
Filling:
4 cups fresh blueberries
1/2 - 1 cup sugar
1/4 cup unbleached flour
1/2 tsp. cinnamon
1 Tbsp. lemon juice (bottled okay)
Mix blueberries with sugar, flour, and cinnamon. Sprinkle with lemon juice and mix well. Pour into a greased (or sprayed) 9" square pan or 2 qt. baking dish.
Crust:
1/2 cup unbleached flour
1/2 cup whole wheat flour
1 tsp. baking powder
1/4 - 1/2 cup sugar
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. lemon extract
3/4 - 1 cup soy milk
In a separate bowl, mix crust dry ingredients. Add lemon extract. Slowly add soy milk, stirring gently, just enough to blend, until the mixture is smooth and thick but pourable. Pour over filling and bake at 400 degrees F. for 35 - 40 min. until the filling is bubbly and the crust is lightly browned.
