sour cherry cobbler

3 Jul

Am I the only one who suddenly felt all these domestic urges after she got married??

Keeping with my 2 new recipes per month goal for the 101 in 1001 – (last month was fried plantains  (I didn’t post the recipe!) and red velvet cake)

I got the inspiration to bake this because a) money is tight at the moment b) we had two gallons (yes, gallons) of cherries in the freezer that we will try to use up before our big move on the 31st.

This recipe is pretty loosely based on the blueberry cobbler recipe found in The Joy of Vegan Baking by Colleen Patrick-Goudreau. I LOVE this cookbook – it’s full of old favourites, and keeps the taste nice and traditional! I used a cookie recipe from this book for my out-of-town guest goodie bags – and they were very well received!!

Let’s get down to business.


Cobbler biscuit dough
-1 1/3 C. all-purpose flour (I used all-purpose spelt)
– 3 tbsp granulated sugar (divided)
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 5 tbsp oil or melted margarine (I used grapeseed oil – ’cause it’s what we had!)
– 1/2 cup water or non-dairy milk (I used water since money is tight!)

– 5 cups fruit (Obviously, I used cherries)
– 1/2 – 3/4 C. sugar This depends on the fruit you’re using. if it’s already pretty sweet, use 1/2 C. If it’s tart, like sour cherries or contains rhubarb, use 3/4 C.
– 2 tbsp flour
– 1 tsp grated lemon zest, vanilla extract, or any other extract you think would taste good. I used vanilla extract


-preheat oven to 375 deg. F – you will also need to take out an ungreased 8-9 inch square baking pan or 8 x10 inch rectangular baking pan – at least 2 inches deep
– for the dough – combine the flour, 2 tbsp of the sugar, baking powder, and salt.
– Mix.
– Add the oil and water.
– Stir until you have a sticky dough.
– set aside
– for the filling – wash and pat dry the fruit
– In a large bowl, combine them with sugar, flour, and zest or extract if using.
– spread evenly in baking dish
– finish it off     – using a spoon, scoop the dough over the fruit. there will be just enough to cover the fruit. You can eaither leave it in blobs, or spread it out
– if you WANT, you can brush some non-dairy milk over it (about 1 tbsp) to make it golden brown when it bakes
– sprinkle the remaining 1 tbsp of sugar over the dough
– bake for 45 minutes, let cool for 15 before serving.

makes 6-8 servings

The verdict – AMAZING! tastes like cherry pie but needs much less work!!!

Also – I’m too lazy to take a picture of it.  c’mon – we all know what fruit cobbler looks like!!


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